2012_holiday_magazine_lo - Longos.com

Over 100 

holiday helpers 

inside 

Holiday 2012 

Free Issue 

www.Longos.com 

Celebrate the Season 

Festive menus, party 

short-cuts & sweet traditions! 1

Let us do some of the work this holiday season. 

Use Maple Leaf Prime Naturally ® pre-sliced chicken breasts and spend less time 

prepping and more time enjoying delicious meals with family and friends. 

Fresh for the holiday season 

Anthony Longo – president 

Stuff those stockings, decorate 

the house, and plan the menus 

-– it’s that wonderful time of 

year when houseguests arrive 

by the carload. Fortunately, our 

food experts have been hard at 

work devising a simple solution 

for every holiday get-together, 

leaving you time to focus on 

what matters: friends and 

family, a wintry walk and the clink of a glass! 

We’ve got light bites and canapés for those seasonal drink 

parties (p.17), a guide to hosting a very sweet cookie swap 

(p. 25), a literal world of glorious cheese (p. 46) and plenty of 

gift ideas for the tricky names on your list (p. 60). My go-to gift 

offering this season will be the knock-out Killer Brownie Truffles, 

featured in our Christmas Eve menu on (p. 32), which must be 

tried to be believed. 

In many Italian families, Christmas Eve is a seafood affair. For 

this occasion, we suggest a light frutti di mare supper that is the 

perfect introduction to the main event. By the time Christmas 

Day rolls around you’ll be ready for a celebratory brunch, a vast 

roast with all the trimmings and a well-deserved slice of our 

Red Velvet Yule Log. 

Not everyone is a cook but we can all agree that sharing a meal 

with friends and family is the perfect way to celebrate a holiday 

and honour traditions. December offers a unique opportunity for 

people of different faiths to celebrate one another’s festivities. 

Whether you’re celebrating Hanukkhah, the Jewish Festival of 

Lights; Diwali, the Hindu festival; Eid-al-Adha, the Muslim Festival 

of Sacrifice or Kwanzaa, the harvest festival of Africa, we’re here 

to suggest menu items and point you in the right direction. 

We’re always on hand to help. That’s why we have added 

‘Holiday Helpers’ to each section of our Holiday issue. From 

easy-to-follow recipes to Longo’s ready-to-go party dishes, our 

aim is to help make the festive season special for everyone. 

If you want to end 2012 on a high note, we suggest a sumptuous 

surf ‘n’ turf feast for your nearest and dearest. On (p. 57), we 

have top tips from our meat and fish experts, and all the 

ingredients to kick-off your New Year’s celebrations. 

From our family to yours, we would like to wish you health and 

happiness during the holiday season and a prosperous New Year. 

experience magazine 

Layered Italian Chicken 

IngredIents: 

1 package Maple Leaf Prime Naturally ® Butterflied Chicken 

Breasts 

1 tbsp (15 mL) Olive oil 

¼ tsp (1 mL) Salt 

¼ tsp (1 mL) Ground black pepper 

1 Large clove garlic, minced 

½ cup (125 mL ) Ricotta cheese 

1 Egg, beaten 

3 tbsp (45 mL) Butter, divided 

1 cup (250 mL) Tomato or pasta sauce 

1 cup (250 mL) Sliced mushrooms 

1 cup (250 mL) Chopped fresh spinach 

1 cup (250 mL) Shredded Mozzarella cheese 

2 

Prep 10 min 

Total 40 min 

dIrectIons: 

PREHEAT oven to 375°F (190°C). 

MIX together, in a shallow dish, oil, salt, pepper and garlic. 

Add chicken, turning to coat, and let stand for at least 5 minutes. 

BEAT together ricotta cheese and egg and set aside. 

MELT 1 tbsp (15 mL) butter in fry pan over medium and sauté mushrooms until soft. 

Add chopped spinach, cover and cook for 2 minutes, until spinach is wilted. Add to 

ricotta mixture and mix well. 

MELT remaining butter in fry pan, add chicken and cook for 2-3 minutes each side 

until golden brown. Remove from pan and set aside. 

SPREAD ½ of tomato sauce in an 8 inch (2 L) square baking pan. Top with 1 piece 

of chicken and ½ of ricotta mixture. Repeat layers and finish with Mozzarella cheese. 

BAKE in preheated oven for 20-25 minutes. Check chicken has reached a minimum 

internal temperature of 170°F (77°C). Let stand for 5 minutes before cutting 

and serving. 

Visit mapleleafprime.ca for more delicious and easy-to-prepare recipes 

featuring Maple Leaf Prime Naturally ® chicken products. 

Meet your holiday helpers 

If you don’t have a QR code 

reader installed, go to your mobile 

device application store and 

download a QR reader app. 

Scan QR code to find 

our store locations or 

visit Longos.com 

Need help unravelling a kitchen conundrum? 

Our in-store Food Experts know everything 

about the products they sell and can help 

you plan your holiday table. Talk to the 

Kitchen about Longo’s Turkey Kit or our 

ready-to-go side dishes, ask our “Natural 

Experts” about fresh, seasonal vegetables, 

or head to the Bakery for a crusty bread 

or dessert recommendation. If you need 

roasting tips, our Meat Experts are on hand, 

and if you’re not quite sure how to tackle 

that lobster, our Seafood Experts have the 

answers. Planning a cheese board? Let our 

Cheese Masters talk you through it, and 

finally, stop by the Aromaté Café for custom 

blend coffees and teas of the world. We 

invite you to shop, chat and discover – or 

browse the aisles from the comfort of 

home using our online delivery service at 

Grocerygateway.com. 

Search: LongosMarkets 


3

White chocolate and 

Grand Marnier cake 

with orange and 

raspberry macedoine 

recipe on page 43 

Mediterranean frutti di mare 

recipe on page 32 

Recipes 

12 

Szechuan turkey stir-fry lettuce cups 

Mealtime Solutions 

for every schedule 

13 

14 

Pork tenderloin Texas style with salsa verde 

Cranberry rum–topped brie 

Look for these symbols for fresh and 

affordable solutions. 


In this issue 

6 Holiday entertaining 

made easy 

11 Open house 

17 Cocktail party 

25 Cookie swap 

32 Christmas eve 

39 Christmas 

46 12 cheeses of 

Christmas 

49 Holiday brunch 

53 New year’s eve 

60 Holiday gift ideas 

On the cover 

Open 

house 

page 11 

18 

18 

18 

19 

26 

26 

27 

28 

32 

34 

35 

41 

41 

41 

42 

42 

43 

49 

50 

51 

54 

55 

56 

Smoked salmon spirals on wonton crackers 

with wasabi-avocado foam 

Leek, apple and Roquefort mini tarts 

Dates stuffed with goat cheese, smoked 

almonds and chives 

Mini meatballs a plenty 

Cranberry, white chocolate and 

almond squares 

Snappy gingerbread mittens with 

glitter cuffs 

Chocolate shortbread with pecans 

Coconut sandwich cookies with 

mango curd 


Perfect pilaf 

Wild mushroom tatin 

Shiitake, soya and ginger cream sauce 

Hazelnut brown butter sauce 

Grainy mustard, thyme and white 

wine sauce 

Broccolini with lemon chili vinaigrette 

Celeriac and potato horseradish mash 

White chocolate and Grand Marnier cake 

with orange and raspberry macedoine 

Chocolate hazelnut–stuffed French toast 

Holiday brunch bake 

Clementine and jicama salad 

Mojito butter dipping sauce for seafood 

Arugula and roasted pear salad with fennel 

seed dressing and pomegranate seeds 

Green bean, carrot and shallot medley over 

rice with tarragon-mustard vinaigrette 

You like the idea of cooking, 

but it’s easier to reach for 

convenience. Longo’s has 

deliciously fresh, readyto-eat 

solutions to help 

you maintain a balanced 

lifestyle on the go. 

There’s nothing like a 

home-cooked meal, if only 

it wasn’t so much work. 

Save time and money 

with Longo’s exclusive 

ready-to-cook products. 

Some call it cheating, we 

call it helping. 

Love to cook? Longo’s offers 

online demos and in-store 

cooking classes at the Loft. 

Visit www.Longos.com for 

recipes, Loft cooking class 

schedules and ready-tolearn 

videos. 

Wine & Beer Pairings by Longo’s Team 

Experts, Corks Beer & Wine Bar at 

Longo’s Leaside. 

Recipes created by Emily Richards 

and Daphna Rabinovitch, Elizabeth 

Baird and Tonia Wilson 

Nutritional analysis by Tangerine 

Dreams Nutritional Services & 

The Test Kitchen Incorporated. 



4 

Featured product prices valid November 2 to December 31, 2012 

5

Taste it 

Holiday 

Entertaining 

made easy 

With numerous party dates in the month of 

December, it’s never too early to start making lists 

and planning the season of festive feasting. These 

five essential holiday treats are sure to make your 

celebrations merrier and really get things rocking 

around the Christmas tree. 

Sample our delicious 

assortment of private 

label products through our 

in-store demonstrations 

every Thursday and 

Friday, 3pm to 8pm. 

Go nuts 

Country style 

trail mix 

Christmas isn’t Christmas without pretty bowls of mixed 

nuts placed strategically around the living room. Our 

signature nut blend is a staple for any gathering, whether 

it be a cocktail party or a Christmas movie night. The 

question is: can you stop at just one handful? 

$3.99–$8.99 each 325 – 350 g pkg 

Peanut trio 

Berry almond bliss 

fruits & nuts 

Pistachio perfection 

Let them eat panettone 

Easy brie-zy 

Hooked on salmon 

After sampling this magnificent cake in Italy, the Longo’s family literally 

spent years searching for a supplier. They eventually found one in 

Castelbuono, Sicily, where the cake is baked and covered with white 

chocolate icing and delicious pistachios. Included in the package is a jar 

of delicious pistachio cream with a spreading knife. If you’re looking to 

wow your dinner guests, this is the ticket. $39.99 each 1 kg pkg 

Calling all chocoholics. Just when you thought this light Italian 

sweetbread couldn’t get any better, it arrives in-store with a new 

delicious chocolate twist. Serve with freshly whipped cream and 

seasonal berries. Leftover Chocolate Panettone makes the best-ever 

bread-and-butter pudding, by the way. $5.99 each 908 g pkg 

New for the holiday season, this festive treat takes entertaining 

to the next level. Longo’s Signature Apple Cinnamon and Cranberry 

Brie Brioche is encased in sweet brioche with a decadent 

filling of apple, cranberry and cinnamon. Just heat and eat – and 

expect the dinner conversation to momentarily die down. 

$10.99 each 400 g pkg 

Plan your festive fridge right down to the last detail. Our 

smoked salmon platter with premium deli cream cheese 

is perfect for a last-minute gathering or a holiday brunch. 

Simply pull it out of the fridge, add capers and quarter a 

lemon on the side. $15.99 350 g tray 




6 

7

Introducing 

Second Cup ® 

T DISCs 

Great brands trust 

TASSIMO to make 

every cup the way 

it should be. 

With new TASSIMO 

Second Cup ® T DISCs, 

you’ll be able to enjoy 

a Second Cup ® signature 

coffee or latte at home. 

kraft 

Mike followed up 

The #1 coffee in Italy, 

and your kitchen. 

Enjoy an authentic Italian coffee experience 

in your home with Lavazza, the #1 espresso 

blend in Canada — perfect for drip, press, 

or espresso coffee. 

Serve these with your coffee... 

Chocolate Peanut Butter Mallow Bars 

Prep Time: 20 min. | Makes: 48 Servings, 1 bar (28g) each 


What You Need 

1 package (2-layer size) devil’s food cake mix 

1/2 cup non-hydrogenated margarine, melted 

2/3 cup milk, divided 

3/4 cup Kraft Smooth Peanut Butter 

1 jar (198 g) Marshmallow Creme 

6 squares Baker’s Semi-Sweet Chocolate, coarsely chopped 

1/2 cup salted peanuts 

Make It 

HEAT oven to 350ºF. 

MIX dry cake mix, margarine and 1/3 cup milk until blended; press 

2/3 onto bottom of 13x9-inch pan sprayed with cooking spray. 

BAKE 12-14 min or until center is almost set; cool 3 min. 

COMBINE peanut butter and remaining milk; spread onto crust. 

TOP with spoonfuls of marshmallow creme and remaining cake mixture. 

SPRINKLE with chocolate and nuts; press gently into cake mix layer. 

BAKE 18 min or until center is set; cool completely 

before cutting into bars. 

Orange Spice Espresso 

A spicy twist on Italy’s Favorite Coffee. 

Ingredients: 

1 long Lavazza espresso (50 ml) 

1 teaspoon of sugar 

2–3 cinnamon sticks 

1 orange peel twist 

1 

2 

3 

Put the sugar and the cinnamon in 

a jug. Then pour in the espresso. 

Stir for a few seconds and pour in 

a clear glass cup. 

Decorate with orange twist and 

cinnamon stick. 

© 2012 Lavazza Premium Coffee Corp. 


8 

For more festive recipes, visit us online at Kraftcanada.com 

9

Don’t feel like throwing a full-on party this year? Host a casual open 

house instead where friends, family, neighbours and co-workers can 

mix and mingle. Pick a Sunday afternoon from, say, 2 p.m. to 

8 p.m., and follow our simple “grazing” menu. Each impressive bite 

can be prepared in 25 minutes or less following our recipes, and 

don’t be afraid to cheat the smart way with our suggested Longo’s 

Holiday Helpers. All can be made ahead, leaving you time to position 

the poinsettias, light the fire and press start on the holiday playlist. 

Expect a few stragglers to want to stay longer! 

NEW 

SPLENDA ® 

No Calorie Sweetener 

MINIS 

fits anywhere 

S:5.125” 

T:5.125” 

B:5.375” 

Open 

house 

New SPLENDA ® Minis are made to grab-and-go. SPLENDA ® Minis come in convenient 

dispensers of 200 no-mess tablets. And with 1 mini equal to the sweetness of 1 teaspoon 

of sugar, customizing your hot or cold drink on the run has never been easier. 

© Johnson & Johnson Inc. 2012 

This season it’s 

the more the merrier 

J&J_SPL_P111744 

Ad Number: 

Publication(s): Longo’s Experience Magazine 

This ad prepared by: SGL Communications • 2 Bloor St. West, Toronto, Ontario • phone 416.413.7495 • fax 416.944.7883 

File Location: SGL_A-M:Volumes:SGL_A-M:Johnson&Johnson-SJJ:Splenda:P28867-SplendaMiniPrint:J&J_SPL_P111744.indd 

This proof was produced 

by the following department: 

PREPRESS 

Our combo platter with 

dips adds instant flair to 

your party spread. 

JOB SPECIFICS 

FILE SPECIFICATIONS: 

PREMEDIA OPERATOR: 

FONTS & PLACED IMAGES 

SIGNOFFS: 


10 

Client: 

Johnson&Johnson 

Creative Name: Purse 

Agency Docket #: J&J SPL P28867 

Main Docket #: J&J SPL P28867 

Art Director: Alice Blastora 

Copy Writer: None 

Print Production: Rosanne Lukevich 

Retoucher: Jano Kirijian 

Live: 

None 

Trim: 8” x 5.125” 

Bleed: 8.25” x 5.375” 

Artwork Scale: 1:1 

Print Scale: 100% 

File Name: 

J&J_SPL_P111744.indd 

Creation Date: 8-17-2012 12:55 PM 

Last Modified: 8-17-2012 5:24 PM 

Workstation: T11-0082 

InDesign Version: CS4 

App. Version: 6.0.6 

Round #: 1 Page Count: 1 

GRAPHIC PRODUCTION: 

Operator: Ellen Gillis 

Correction: None 

Operator: SQ 

INKS: 

Cyan 

MAGENTA 

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Family 

Style 

Gotham 

Book 

Helvetica 

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File Name Colour Space Eff. Res (PPI) 

JJ_SPL_P111744.eps CMYK 300 ppi 

SplendaPurse_SGL.ai 

Mind. Body. Spirit. 

For fun and tasty recipes made with 

Tetley tea, visit www.tetley.ca 

Creative: 

Production: 

Premedia: 

Proofreading: 

Account: 

Client: 

R7 

Add a deliciously festive note 

with our Frutta di Bosco. 

Guests are sure to gather around 

our popular Hot Cheesy Dip. 


11 

11


Try our ready-to-eat version. 

Longo’s turkey stir-fry in 

the Kitchen. 

Made fresh and ready to 

cook at home. Marinated 

szechuan turkey breast 

available in the 

Meat department. 

Szechuan turkey stir-fry 

lettuce cups 

Serve up this stir-fry as an easy potluck 

meal with lettuce cups or on its own. With 

colourful and crisp vegetables, this kickedup 

turkey has lots to offer for your casual 

get together. 

Prep: 25 min, Cook: 15 min 

3 tbsp (45 mL) soy sauce 

2 tbsp (30 mL) granulated sugar 

2 tbsp (30 mL) Western Family white 

vinegar 

1 clove (large) garlic, minced 

2 tsp (10 mL) minced fresh ginger 

1/2 tsp (2 mL) Longo’s crushed chilies 

1 lb (454 g) boneless, skinless turkey 

breast fillets, chopped 

1 tbsp (15 mL) sesame oil 

1 stalk lemongrass, top removed and 

bulb thinly sliced 

1 red bell pepper, sliced 

Ready to learn. 

www.Longos.com/learnit 

4 baby bok choy, chopped 

Half small red onion, thinly sliced 

1 cup (250 mL) sliced mushrooms 

1 cup (250 mL) matchstick carrots 

1 head Boston lettuce leaves 

In a bowl, whisk together soy sauce, sugar, 

vinegar, garlic, ginger and chilies. Remove 3 

tbsp (45 mL) and set aside. Add turkey to bowl 

and stir to coat well. Let stand for 10 minutes. 

In a large nonstick skillet or wok, heat half of 

the sesame oil over medium-high heat and 

stir-fry lemongrass, red pepper, bok choy, 

onion, mushrooms and carrots for 2 minutes. 

Add reserved sauce, stir-fry for 2 minutes and 

remove to bowl. 

Return skillet to medium-high heat, add 

remaining sesame oil and stir-fry turkey for 

about 8 minutes or until no longer pink. Stir in 

vegetables and toss well to combine. 

Serve spooned in lettuce leaves. 

Makes about 12 lettuce cups. 

Per serving (3 lettuce cups): 238 calories; 

30 g protein; 4 g fat; 21 g, carbohydrate; 

4 g fibre; 803 mg sodium 


Longo’s Pork tenderloin 

Texas style in the Kitchen. 


cook at home. Pork tenderloin 

Texas style available in 

the Meat department. 



Pork tenderloin Texas style 

with salsa verde 

If you are looking for a zip to your roast, this 

salsa verde is key! Full of fresh herb flavour, 

it is perfect to present alongside this unique 

pork tenderloin roast. With fresh vegetables 

among two pork tenderloins, this dish will 

add colour and a new twist to the table. 


2 pork tenderloins 

(about 1 lb/454 g each) 

2 slices Swiss cheese 

(about 3 oz/90 g) 

Quarter red onion, thinly sliced 

Quarter each green, red and yellow bell 

peppers, thinly sliced 

1 small stalk celery, thinly sliced 

1 tbsp (30 mL) chopped fresh parsley 

1/4 tsp (1 mL) each salt and pepper 

Salsa Verde: 

2 cups (500 mL) lightly packed fresh 

parsley leaves 

1 cup (250 mL) lightly packed fresh basil 

leaves 

1/2 cup (125 mL) lightly packed fresh mint 

leaves 

1/3 cup (80 mL) drained capers 

1 tbsp (15 mL) coarsely chopped garlic 

1 tbsp (15 mL) Dijon mustard 

3/4 cup (175 mL) Longo’s extra virgin 

olive oil 

1/3 cup (80 mL) white wine vinegar 

Salsa Verde: In a blender, purée parsley, 

basil, mint, capers, garlic, mustard, oil and 

vinegar until smooth, scraping down sides 

a few times. Add 1 tbsp (15 mL) of water if 

needed to thin it out; set aside. 

Using a chef’s knife, cut down the centre 

of each tenderloin without cutting all the 

way through. Pound tenderloin slightly to 

flatten and place one onto work surface. Lay 

cheese onto tenderloin and top with onion, 

peppers and celery. Place remaining pork 

tenderloin over top and, using butcher’s 

twine, tie roast in 2-inch (5 cm) intervals. 

Sprinkle with parsley, salt and pepper. 

Place roast on roasting pan or baking sheet 

and roast in centre of preheated 375°F 

(160°C) oven for about 40 minutes or until 

meat thermometer reaches 155°F (68°C) or 

hint of pink remains in pork. Cover with foil 

and let stand for 10 minutes before slicing. 

Serve with salsa verde. 

Makes 8 servings. 

Per serving: 378 calories; 26 g protein; 

29 g fat; 5 g carbohydrate; 1 g fibre; 

374 mg sodium 


12 12 

13

A little help goes a long way. Keep a 

few of our Holiday Helpers on hand 

and when the timing’s right or the 

munchies run dry, coolly refresh the 

food tables. 

Cranberry rum–topped brie 

Crunchy pecans and rum-soaked cranberries 

add a holiday touch to brie. Have it ready to go 

in the oven for when guests arrive and serve 

it with your favourite Longo’s flatbreads and 

crostini from the bakery. 


1/3 cup (75 mL) Longo’s dried cranberries 

or cherries 

1/4 cup (60 mL) spiced rum 

1 clove (small) garlic, minced 

1/2 tsp (2 mL) chopped fresh Longo’s thyme 

1/4 cup (60 mL) Longo’s pecan pieces 

1 tbsp (15 mL) chopped fresh Italian parsley 

1 (300 g) Longo’s brie round 

In a small microwaveable bowl, combine cranberries 

and rum. Cover and cook on high for 

45 seconds or until cranberries are plump and 

softened. Stir in garlic, thyme, pecans and 

parsley. 

Place brie into brie baker or small casserole 

dish and spoon cranberries mixture on top. 

Bake in 400°F (200°C) oven for about 15 

minutes or until brie is soft when touched. 

Let stand 5 minutes before serving. 


Per serving (1/12th round cheese with 

topping): 127 calories; 5 g protein; 9 g fat; 

5 g carbohydrate; 1 g fibre; 159 mg sodium 

Tip: If spiced rum is unavailable use equal 

amounts of dark rum with a pinch of cinnamon 

or nutmeg. 

Hot cheesy dip 

Our hot cheesy dip is famous for a 

reason: it’s warm, versatile and so 

effortless to pair with a bowl of crostini 

or tortilla chips. $6.49 300 g pkg 

Frutta di bosco 

Longo’s makes it easy to treat guests to 

an impressive Italian dessert. This divine 

layer tart is filled with Chantilly cream 

and topped with a rich assortment of 

the finest berries. $24.99 


14 

Combo platter 

Our crowd-pleasing combo platter comes 

complete with spring rolls, rice balls, 

empanadas, chicken fingers for the kids 

and three different dipping sauces. A hit 

at any party! Starting at $9.99 


15

MAKE IT YOUR LIFESTYLE! 

tree_of_life_summer2012_Ad.indd 1 

Asia is closer than you think. 

Whole wheat at their heart. 

Entertain with elegance. 

12-04-03 9:59 AM 

Cocktail 

party 

How to host 

a fabulous fête 

Put your party hat on! It’s time to serve up an eclectic 

selection of sips and snacks in a room full of martini-induced 

laughter. If you don’t quite know where to start, fear not – 

we’re here to shake it up and add some fizz to your imagination. 

You can host an elegant cocktail party with ease by following 

our simple recipes, deli board suggestions and handy Holiday 

Helpers. These nine tasty hors d’oeuvres will certainly impress 

and, best of all, won’t keep you confined to the kitchen. Add 

a signature cocktail and a few bottles of wine and you’ll have 

everything you need for a fabulous fête. Cheers! 



16

Mini meatballs a plenty 

We have created a trio of tasty sauces for 

these bite-size meatballs that will make your 

guests feel right at home as they mingle and 

enjoy the company. 


1 pkg (about 500 g) extra-lean ground beef 

1/4 cup (60 mL) Longo’s authentic tomato 

with basil pasta sauce 

1/4 cup (60 mL) water 

1/4 cup (60 mL) dry, seasoned bread crumbs 

2 tbsp (30 mL) freshly grated Parmesan 

cheese 

1/2 tsp (2 mL) each Longo’s dried oregano 

and basil leaves 

1/2 tsp (2 mL) salt 

Sweet and Sour Sauce: 

1 cup (250 mL) Western Family three-berry 

pure jam or Longo’s red pepper jelly 

1 cup (250 mL) Western Family ketchup 

In a large bowl, using hands, mix together 

beef, tomato sauce and water until well combined. 

Add bread crumbs, cheese, oregano, 

basil and salt, and mix until distributed evenly. 

Roll meat mixture into small meatballs using 

either 1 level tbsp (15 mL) or a small meatballer 

and place on a foil-lined baking sheet. 

Bake in 375ºF (190ºC) oven for about 15 minutes 

or until no longer pink inside; set aside. 

In a slow cooker, combine jam and ketchup; 

stir in meatballs. Cover and cook on low for 2 

hours, stirring occasionally to coat meatballs. 

Alternatively, combine jam and ketchup in a 

large, shallow saucepan and add meatballs. 

Cook, stirring occasionally, over medium-low 

heat for about 30 minutes or until well coated. 

Makes about 40 meatballs. 

Per serving (2 meatballs with sauce): 

111 calories; 6 g protein; 2 g fat; 16 g 

carbohydrate; 0 g fibre; 244 mg sodium 

Tip: Meatballs can be made ahead and 

baked then frozen. Add the sauce to the 

frozen meatballs and let them warm and 

heat through in the slow cooker as per recipe 

above with the sauce. 

Spicy tex mex sauce variation: Omit 

jam and ketchup; substitute 1 jar (430 mL) 

Longo’s medium salsa and 2 canned chipotle 

peppers, minced. 

Hoisin ginger sauce variation: Omit jam 

and ketchup; substitute 1/2 cup (125 mL) 

hoisin sauce, 1 cup (250 mL) Western Family 

ketchup, 1 tsp (5 mL) ground ginger and 

1/2 tsp (2 mL) sesame oil. 


Smoked salmon spirals on wonton 

crackers with wasabi-avocado foam 

Recipes for “foam” usually involve multiple 

steps. Here, we’ve simplified the procedure 

by using a food processor and some extra 

water to achieve a light, mousse-like foam 

that pairs beautifully with the sultry texture of 

Longo’s smoked salmon and the crunchiness 

of the wonton crackers. 

Prep: 15 min, Bake: 8 min 

12 wonton wrappers, halved diagonally 

1 tbsp (15 mL) 100% canola oil or Longo’s 

Extra Virgin Avocado Oil 

Half 200 g package Longo’s frozen 

smoked sockeye salmon 

Wasabi-Avocado Foam: 

1 large ripe avocado, peeled and cubed 

1 tbsp (15 mL) lime juice 

1 clove (large) garlic, minced 

1/2 tsp (2 mL) wasabi paste (or 1 tsp [5 mL] 

wasabi powder diluted in 1 tsp 

[5 mL] water) 


1/2 tsp (2 mL) pepper 

1 sheet nori, toasted and crumbled 

(optional) 

To make crackers, arrange wonton wrappers 

on parchment paper–lined baking sheet; brush 

each lightly with oil. Bake in centre of preheated 

350ºF (180ºC) oven for 7 to 8 minutes 

or until golden; let cool. 

Meanwhile, in a food processor or mini chopper, 

purée avocado with lime juice, garlic, 

wasabi paste, salt, pepper and 1 tbsp (15 mL) 

water until very smooth and creamy. 

Divide foam among wonton crackers. Divide 

salmon slice into half (thirds if large) and roll 

up individual pieces of smoked salmon to resemble 

spirals. Place on top of foam. Sprinkle 

with crumbled nori, if using. 

Makes 24 appetizers. 

Per serving (2 crackers): 75 calories; 

3 g protein; 4 g fat; 6 g carbohydrate; 


Leek, apple and Roquefort mini tarts 

These heavenly tarts are not only a cinch to 

make, but they envelope layers of flavour 

reminiscent of the season. The creaminess 

of the Roquefort is the perfect accompaniment 

to the mix, enhanced by its own unique 

richness. 

Prep: 5 min, Stovetop: 30 min, Bake: 30 min 

2 tbsp (25 mL) unsalted butter 

2 large leeks, white and light green part 

only, thinly sliced 

Pinch salt 

1/4 tsp (1 mL) pepper 

1 apple, peeled, cored and cubed 

1/2 cup (125 mL) 35% whipping cream 

2 tbsp (25 mL) milk 

1 egg, lightly beaten 

1 pkg (225 g/18 shells) mini tart 

shells, frozen 

1/3 cup (75 mL) crumbled Roquefort cheese 

(about 2 oz/60 g) 

Melt butter in a large, non-stick skillet set over 

medium heat. Add leeks. Cook leeks, stirring 

occasionally, for about 25 minutes or until 

very soft and golden. Stir in salt and pepper. 

Add apples; cook, stirring often, for 5 minutes. 

Transfer mixture to a bowl; stir in cream and 

milk. Stir in egg. 

Place 18 mini tart shells on baking sheet. Fill 

each shell with 1 tbsp (15 mL) of leek mixture, 

filling to the top. Sprinkle cheese evenly over 

tops of unbaked filling. 

Bake in centre of preheated 350ºF (180ºC) 

oven for 25 to 30 minutes or until tops of 

filling and pastry shells are golden. Let cool 

in pan for 5 minutes. (Tarts can be cooled and 

kept at room temperature for up to 6 hours. 

Reheat in 200ºF [93ºC] oven for 15 minutes.) 

Carefully remove from tinfoil liners and serve. 


Per serving (1 tart): 115 calories; 



Dates stuffed with goat cheese, 

smoked almonds and chives 

This recipe is simplicity itself. But not to worry, 

it packs a wallop of flavour. For maximum 

appeal, serve at room temperature. 

Prep: 5 min 

1/3 cup (75 mL) Longo’s soft unripened 

Canadian goat’s milk cheese 

2 tbsp (25 mL) chopped Longo’s fresh 

chives 

Pinch pepper 

18 Medjool dates, pitted 

18 Longo’s Hickory Smoked Almonds 

In a small bowl, stir together cheese, chives 

and pepper. 

Open dates slightly where already cut; place 

on serving plate. Dollop 1 tsp (5 mL) of 

cheese onto each date. Place smoked almond 

on top of cheese. 


Per serving (2 dates): 177 calories; 




Longo’s mini meatballs 

available in the Kitchen. 


cook at home. Mini 

meatballs available in the 

Meat department. 




18 

19

Cheese to please 

Create the ultimate party platters 

It’s ok to cheat! These sophisticated finger foods can 

be purchased ahead and served up at the last minute 

to add extra flair to your spread. 

Deli delights 

With over 300 varieties of 

cheese to choose from, 

Longo’s cheese masters 

have created a spectacular 

cheeseboard with cheeses 

you can find in store 

and recreate at your 

holiday soirée. 

Raclette brézain 

This unique smoked raclette-style 

cheese, imported from France, is 

rustic in appearance with caramel, 

nutty undertones. 

“A cheese platter should have the 

perfect mix of textures, tastes and 

origins.” Josie, Cheese Master and 

Deli Manager, Longo’s Leaside 

Mix your meats 

Think outside the board! There’s no easier 

showstopper than a beautifully presented 

charcuterie platter that can be thrown together 

minutes in advance. 

Point reyes 

Salty, Pacific breezes produce 

a creamier, full-flavoured blue 

made with raw milk that is 

certified organic from California. 

La baguette 

Produced in France, this 

glossy, rich cheese is in 

a baguette-shaped rind. 

Burrata cheese 

The delicate outer shell of mozzarella 

is a real treat; it holds a decadent 

panna, a unique Italian cream. 

Château de Bourgogne 

Made in the Burgundy region 

of France, this triple cream 

brie has a buttery silk texture. 

Culatello prosciutto 

Literally translated as “little backside,” 

this Italian meat is made from the 

prosciutto fillet, lightly salted and 

dry-cured for 8–12 months. 

Sushi tray 

A sushi tray is not only colourful, but also a delicious, low-maintenance 

way to feed a crowd. Choose from a variety of four different platters, 

each containing an assortment of maki rolls and nigiri sushi. These 

trays are by order only. Please pre-order at the Personal Touch Service 

counter 48 hours in advance. Featured Mega Maki Roll & Nigiri Platter 

$39.99 53 pieces. Smaller size trays available. 

Longo’s original 

prosciutto 

Our premium parma 

prosciutto is imported 

from Italy and naturally 

dry-cured for 400 days 

giving it a sweet taste. 


20 

Fellino salami 

A recipe from the Emilia Romagna 

region of Italy, this salami is coarsely cut, 

longer and thinner and flavoured with 

garlic peppercorns and white wine. 

Beef bresaola 

This dry cured delicacy comes from premium 

beef cuts and should be sliced thinly. 

Longo’s Signature brie with toppings 

Add a touch of class and elegance to your party by serving a 

creamy, mild brie. When paired with a fruity topping, it’s positively 

heavenly. Choose from Berry Brie – strawberry spread topped 

with fresh blackberries and raspberries – or Fig Brie – sweet fig 

spread topped with dried figs and roasted pecans. 

$12.99 each 400 g pkg 

Chicken spiedini 

These party-friendly chicken skewers are the perfect mingling 

food. Who doesn’t love the ease of eating off a stick? Best of 

all, they can be grabbed from the freezer and prepared in an 

instant. Serve with our chipotle sauce – so good you’ll want 

to double dip. $30.00 950 g pkg, 50 skewers per box 


21

true north 

Eggnog Tart 


22 

This dessert brings you the festive flavour of eggnog in the form of 

a tart. The pat-in, cookie-like pastry, is easy for novice bakers, yet 

creates a professional look. If your schedule is busy, you can easily 

make this treat a couple days ahead and refrigerate. Serve with 

whipped cream, flavoured with a hint of nutmeg for a special touch. 

Crust: 

1½ cups (375 mL) all-purpose flour 

3 tbsp (45 mL) icing sugar 

½ tsp (2 mL) salt 

½ cup (125 mL) unsalted cold butter, cubed 

1 egg yolk 

2 tbsp (25 mL) whipping cream 

1. In a food processor, pulse together flour, icing sugar and salt. Pulse in butter 

until the mixture has the texture of fine crumbs. 

2. Whisk egg yolk with whipping cream; drizzle over flour mixture. Pulse dough to 

combine. Loosely divide dough into quarters, clump together and pat each 

quarter into tart pan. Press pastry evenly over bottom and up sides of a 10-inch 

(25 cm) tart pan with removable bottom. Refrigerate for at least 30 minutes or 

up to 1 day. 

3. Cover the dough completely with foil; fill with dried beans or rice to weigh the 

crust. Bake in bottom third of oven at 375°F (190°C) until edges are a light 

golden colour, about 20 minutes. Remove weights and foil and let cool on 

rack for 15 minutes. 

TIPS 

Tart pans can be purchased at your local grocery store for a reasonable price 

and used over and over again. Look for a 10-inch (25 cm) tart pan with removable 

bottom which works for this recipe and many other great dessert ideas! 

.ca 

Eggnog filling: 

1 pkg. (250 g/8 oz) plain cream 

cheese, softened 

½ cup (125 mL) whipping cream 

½ cup (125 mL) granulated sugar 

3 eggs 

To meet Ontario egg farmers and try their family 

recipes visit www.eggfarmersofontario.ca. 

2 egg yolks 

1 tsp (5 mL) pure vanilla extract 

½ tsp (2 mL) ground nutmeg 

Pinch of salt 

2 tbsp (25 mL) bourbon (optional) 

1 tsp (5 mL) ground cinnamon (optional) 

1. In a food processor, blend cream cheese, whipping cream, and sugar until 

creamy, about 1 minute. 

2. Add whole eggs, egg yolks, vanilla extract, nutmeg, salt, bourbon and cinnamon 

(if desired), and blend until smooth. Gently pour mixture into tart shell. 

3. Bake in 350°F (180°C) oven until filling is set, but still jiggling slightly in the 

center, about 20 minutes (the filling will continue to set as it cools). Cool tart 

completely in pan on a rack. (If making ahead, cover lightly with plastic wrap 

and refrigerate for up to 2 days.) 

4. Just before serving, remove side of pan. Cut into eight wedges and serve with 

whipped cream. (Whip 2 cups (500 mL) whipping cream and fold in 1 tsp (5 mL) 

of nutmeg, if desired). 

Nutrients per Serving: 460 Calories, 32 g Fat, 270 mg Sodium, 3 g Carbohydrate, 1 g Fibre, 9 g Protein 


Chris and Laura Mullet Koop, 

Professional Egg Farmers 

Jordan, Ontario 

23

For more information, 

please contact your 

Loft Coordinator at 

these locations: 

‘ 

Loft half page.indd 1 

Have you discovered the Loft by Longo’s? 

Adult Classes 

Observe and Taste 

Seminars 

Feed Your Mind 

Food lovers of all ages are invited to come and discover 

their inner chef in a fun, relaxed atmosphere. 

Longo’s Aurora 

650 Wellington St. East, Aurora, ON 

Tel: (905) 726-7928 

Longo’s Milton 

1079 Maple Ave., Milton, ON 

Tel: (905) 875-1186 

Kids Who Cook 

Kitchen Crafts, 

Cooking Camps 

& Birthday Parties 

The Loft by Longo’s Locations 

Longo’s Bathurst 

9306 Bathurst St., Vaughan, ON 

Tel: (289) 304-9520 

Longo’s Maple Leaf Square 

15 York St., Toronto, ON 

Tel: (416) 366-1717 

Tis the season 

for giving 

Private Events 

A Memorable 

Experience and 

Place to Meet for 

Corporate to Casual 

Longo’s Boxgrove 

98 Copper Creek Dr., Markham, ON 

Tel: (905) 209-7655 

Longo’s Richmond Hill 

10870 Yonge St., Richmond Hill, ON 

Tel: (905) 770-7029 

Longo’s Burloak 

3455 Wyecroft Rd., Oakville, ON 

Tel: (905) 825-8989 

Longo’s Leaside 

93 Laird Dr., Toronto, ON 

Tel: (416) 421-6806 

12-09-26 2:15 PM 

Cookie 

swap 

Share in a sweet tradition 

From gift gathering to tree trimming, it’s safe to say you deserve a cookie (or six) 

this season! Why not host a low-key, high-payoff cookie swap? It’s a delicious 

and inexpensive way to share the holiday spirit with friends and family. Simply 

invite guests and ask them to bake a batch of soft and gooey or crisp and snappy 

holiday favourites. With a little advance planning and our freezer-friendly recipes 

to help stir your creativity, everyone can walk away with beautiful edible 

presents. Now that’s a sweet deal. 

Sweet & simple hosting tips 

• Plan well ahead. It’s party season 

– so invite your guests 3-4 weeks 

ahead of time. 

• Make sure each person bakes 

enough cookies for sharing – and 

of course sampling! 

• Clear a few tables for sampling 

and swapping, and provide several 

platters. 

• Create folding place cards in front of 

each variety and note the name of 

the cookie and the contributor. 

• Consider stocking a packaging station 

with pretty boxes, ribbons, tags, 

baking paper, tissue paper and other 

trimmings. 

• Ask each guest to bring along copies 

of the recipe; each of you will leave 

with a handful of sweet secrets! 

Longo’s takes the guesswork out of gift giving. With a wide 

assortment of gift baskets and fruit baskets to choose from 

starting at $19.99, there’s always a perfect gift for everyone. 

Still unsure? Longo’s gift cards, customizable to any amount, 

are the perfect solution. This season give the gift of great food. 

Cranberry, white chocolate 

and almond squares 

Recipe on page 26 



24 

25

Cranberry, white chocolate and 

almond squares 

Bars and squares are wonderful options for 

cookie exchanges. You can make a few pans 

and cut them into perfect bite-size pieces to 

bring along. 

Prep: 25 min, Bake: 32 min 

1 cup (250 mL) Western Family all-purpose 

flour 

1/4 cup (60 mL) granulated sugar 

Pinch salt 

1/2 cup (125 mL) cold butter, cubed 

Filling: 

2 eggs 

1 cup (250 mL) granulated sugar 

2 tbsp (30 mL) Western Family all-purpose 


1 tsp (5 mL) Western Family baking powder 

3/4 cup (175 mL) chopped Longo’s dried 

cranberries or dried cherries 

3/4 cup (175 mL) Longo’s slivered almonds 

1/2 cup (125 mL) chopped white chocolate 

2 tsp (10 mL) grated orange rind 

Icing sugar (optional) 

In a large bowl, whisk together flour, sugar and 

salt. With a pastry blender, cut in the butter, 

working until the mixture is crumbly and holds 

together when pressed. Press evenly into the 

bottom of a parchment paper lined 8- or 9-inch 

(1.5 or 2 L) square metal cake pan. Bake in 

centre of 350°F (180°C) oven for about 12 

minutes or until light golden. Let cool on rack. 

Filling: Meanwhile, in a large bowl, beat eggs 

with sugar, flour and baking powder until 

smooth. Add cranberries, almonds, chocolate 

and orange rind; mix well. Spoon evenly over 

base. Bake at 350°F for about 20 to 25 minutes 

or until golden on top and firm to touch. Let 

cool on rack. (Make ahead: Remove baked 

square from pan and either leave whole or cut 

into quarters, wrap in heavy foil and freeze in an 

airtight container for up to 1 month.) 

Cut into individual squares. 

Makes 24 pieces. 

Per serving: 159 calories; 2 g protein; 7 g fat; 


Tip: Layer with waxed paper in airtight container 

to store at room temperature for up to 

1 week.) Dust lightly with icing sugar, if using. 

Ginger and Macadamia Nut Squares with 

Dark Chocolate Variation: Omit cranberries, 

almonds, white chocolate and orange 

rind and substitute 3/4 cup (175 mL) chopped 

macadamia nuts, 3/4 cup (175 mL) chopped 

bittersweet chocolate, 1/3 cup (75 mL) finely 

diced Longo’s crystallized ginger slices and 1 

tsp (5 mL) vanilla. 

Tip: Once squares are cool, wrap pan tightly 

with foil and let stand for a day. The squares 

will cut more neatly. 

Snappy gingerbread mittens with 

glitter cuffs 

Create an afternoon of fun with the kids 

making gingerbread mittens to give to granny 

and favourite aunties, or to hang on the tree. 

For tree decorations, use the blunt end of a 

chopstick or skewer to form a hole in the top 

corner of each cuff. Reform the hole while 

cookies are still hot. 

Prep: 25 min, Chill: 30 min, plus lots of fun 

minutes rolling, cutting out and decorating 

mitts, Bake: 12 min 

1 cup (250 mL) butter, softened 

1 cup (250 mL) granulated sugar 

3/4 cup (175 mL) fancy molasses 

1/4 cup (60 mL) cooking molasses 

4 cups (1 L) Western Family 

all-purpose flour 

1 tbsp (15 mL) ground ginger 

1/2 tsp (2 mL) each ground cinnamon 

and cloves 

1/4 tsp (1 mL) each baking soda and salt 

Royal Icing (see recipe) 

Assorted glittery sugar and/or candy 

decorations 

In a large bowl, beat butter and sugar until 

fluffy. Beat in the fancy and cooking molasses. 

In a separate bowl, whisk together flour, 

ginger, cinnamon, cloves, baking soda and 

salt. In two additions, stir flour mixture into 

molasses mixture. Remove from the bowl and 

knead lightly to bring dough together. Press 

dough into 4 discs; wrap and refrigerate for 

about 30 minutes or until firm. 

On a floured work surface, roll dough, 1 disc 

at a time, to scant 1/4-inch (5 mm) thickness. 

Cut out mittens or other shapes, rerolling 

dough. Arrange about 1 inch (2.5 cm) apart 

on parchment paper lined baking sheets. Bake 

in centre of 350°F (180°C) oven for about 10 to 

12 minutes or until firm to touch and slightly 

darkened on the underside. Let cool on pan for 

2 minutes; transfer to racks to cool. 

To decorate, spread the Royal Icing evenly 

over the gingerbread cuffs. Press glittery 

coloured sugar or sparkly candies into the icing. 

Let dry before layering with waxed paper 

in airtight containers. 

Makes about 50 mittens. 

Royal Icing: 

1/4 cup (60 mL) pasteurized egg whites 

Pinch cream of tartar 

3 cups (750 mL) icing sugar (approximately) 

In a bowl, beat egg whites and cream of tartar 

to soft peaks. Add icing sugar, 1 cup (250 mL) 

at a time, beating for about 5 minutes or until 

the icing is glossy, white and firm. (Make 

ahead: Cover surface directly with plastic 

wrap and refrigerate for up to 1 day.) 

Makes about 2 cups (500 mL). 

Per serving (1 cookie with icing and sugar 

garnish): 133 calories; 1 g protein; 4 g fat; 


Tip: Layer with waxed paper in airtight containers. 

Store at cool room temperature for up to 

1 week; freeze for up to 1 month. 

Chocolate shortbread with pecans 

The ultimate melt-in-your-mouth shortbread 

with little nuggets of toasted pecans and 

the luxury of a drizzle of dark chocolate. The 

shortbread dough rolls out easily and there’s 

enough to make a variety of festive shapes. 

Prep: 20 min, Chill: 30 min, Bake: 30 min 

2 oz (60 g) bittersweet chocolate, 

chopped 

1 cup (250 mL) butter, softened 

1/2 cup (125 mL) superfine granulated sugar 

1 tsp (5 mL) vanilla 

1-3/4 cup (425 mL) Western Family 


1/4 cup (60 mL) Western Family cornstarch 

Pinch salt 

2/3 cup (150 mL) finely chopped Longo’s 

pecans 

Garnish: 

2 oz (60 g) bittersweet chocolate, chopped 

Line 2 rimless baking sheets with parchment 

paper; set aside. 

Melt chocolate in a heatproof bowl over hot, 

not boiling, water; let cool. 

In a large bowl, beat butter and sugar until 

light. Beat in vanilla and melted chocolate. In 

a separate bowl, whisk together flour, cornstarch 

and salt. In 2 additions, stir into butter 

mixture. Stir in pecans. 

Press dough into 2 discs; wrap and refrigerate 

for about 30 minutes or until firm. On floured 

work surface, roll dough, 1 disc at a time, to 1/4- 

inch (5 mm) thickness. Cut out shapes, rerolling 

dough. Arrange about 1 inch (2.5 cm) apart on 

prepared baking sheets. Chill until firm. 

Bake on parchment paper lined baking sheets 

in centre of preheated 300°F (150°C) oven for 

about 30 minutes or until firm to the touch. 

Let cool on the pan for 2 minutes; transfer to 

racks to cool. (Make ahead: Layer with waxed 

paper in airtight containers. Store at cool room 

temperature for up to 1 week; freeze for up to 

1 month.) 

Garnish: Chop and melt chocolate. Arrange 

shortbread on a tray; dipping tines of fork into 

the chocolate, drizzle chocolate over shortbread. 

Let cool until firm. 

Makes about 50 shortbread. 

Per serving (2 cookies): 161 calories; 



Candy Cane Shortbread Variation: Omit 

pecans and chocolate drizzle garnish. Stir 2 tbsp 

(30 mL) finely crushed candy canes into the 

dough. For garnish, press a few bits of coarsely 

crushed candy cane into the cookies a few 

minutes before removing them from the oven. 



26 

27


28 

Coconut sandwich cookies with 

mango curd 

Sandwich cookies take a little longer to make 

than other holiday cookies, but they add a 

bright touch to a cookie swap selection or a 

tray of treats. In other words, worth every 

minute. 

Cookies—Prep: 30 min, Chill: 30 min, 

Bake: 10 min 

Curd—Prep: 10 min, Soak: 1 hr, Cook: 30 min 

Mango Curd: 

1-1/2 cups (375 mL) chopped Longo’s 

dried mango slices 

1 cup (250 mL) boiling water 

1/4 cup (60 mL) fresh lemon juice 

2 tbsp (30 mL) butter 


2 egg yolks 

Coconut Cookies: 

1/2 cup (125 mL) butter, softened 

1 cup (250 mL) icing sugar 

1 egg 


1/4 tsp (1 mL) pure almond extract 

2 cups (500 mL) Western Family 


1/4 cup (60 mL) Longo’s fine unsweetened 

coconut 

2 tbsp (30 mL) very finely diced Longo’s 

dried mango slices (optional) 

1/2 tsp (2 mL) baking soda 

Pinch salt 

Icing sugar (optional) 

Mango Curd: In a small saucepan, cover 

chopped mango with boiling water and let 

stand for 1 hour. Add lemon juice. Cover and 

bring to a simmer over low heat. Simmer gently, 

stirring often, for about 15 minutes or until 

liquid has been absorbed and mango is fairly 

soft. Let cool slightly. Whiz in food processor 

until smooth. With motor running, add butter, 

sugar, then egg yolks, one at a time. Scrape 

back into saucepan and cook over low heat 

for about 15 minutes or until translucent and 

thick enough to mound firmly on a spoon; 

let cool. Scrape into an airtight container and 

refrigerate. (Make ahead: Refrigerate for up 

to 1 week.) 

Coconut Cookies: In a large bowl, beat butter 

and icing sugar until fluffy. Beat in egg, vanilla 

and almond extract. 

In a separate bowl, whisk together flour, coconut, 

diced mango (if using), baking soda and 

salt. In two additions, stir into butter mixture. 

Knead lightly to bring dough together. Press 

dough into 2 discs; wrap and refrigerate for 

about 30 minutes or until firm. 

On a floured work surface, roll 1 disc of the 

dough to 1/8-inch (3 mm) thickness. Cut out 

about 25 cookies, in a variety of shapes, if 

desired, or just one shape. Arrange about 1 

inch (2.5 cm) apart on parchment paper lined 

baking sheets. With the remaining disc of 

dough, cut out about 25 more cookies in the 

same shapes and numbers as the cut-outs 

on the first sheet. With the smallest size of 

the same cutter shapes or the end of a piping 

tube, cut out centre of each cookie. Arrange 

about 1 inch (2.5 cm) apart on another baking 

sheet. Reroll scraps to make more full cookies 

and cut-out cookies, remembering to pair up 

tops and bottoms. 

Bake in centre of 325°F (160°C) oven for about 

10 minutes or until firm to touch and slightly 

golden on the underside. Let cool on pan for 

2 minutes; transfer to racks to cool. (Make 

ahead: Layer with waxed paper in airtight 

containers. Store at cool room temperature 

for up to 1 week; freeze for up to 1 month.) 

To assemble, spread about 1 tsp (5 ml) of 

Mango Curd over each full cookie. Cover with 

cut-out cookie. Dust with icing sugar, if 

desired. (Make ahead: Layer with waxed 

paper in airtight container. Store in refrigerator 

for up to a few days. Cookies will soften.) 

Makes about 25 sandwiched cookies. 

Per serving (1 sandwiched cookie): 

140 calories; 2 g protein; 6 g fat; 


Tip: Use a larger centre to cut out top cookie 

as in our photo and spread mango curd, 

peach or apricot jam for a different flavour. 

Dessert cookies assorted varieties 

You’ll catch many hands in the cookie jar when you fill it with a mix 

of festive favourites such as red cherry ,green cherry, coffee, nutty 

chocolate, almond, sliced almond, lemon drops and cherry drops. 

Available during November and December only. $2.99 100 g 

Amaretti cookies 

Amaretti cookies just scream Christmas. Our crisp, chewy macaroons 

are made with 100% ground natural hazelnut, and come in 

two varieties: plain or with an almond on top. Perfect accompaniment 

to a hot cup of espresso or cappuccino. $2.99 100 g 

Turn your cookie exchange into a true sweet tooth 

paradise by adding some of the most popular treats 

from our in-store bakery. 

Shortbread cookies 

Who doesn’t love a sugary shortbread cookie and a cup of 

tea? Try our new assortment of anise butter cookies, 

chocolate chip butter cookies, double chocolate butter cookies, 

almond butter cookies and the list goes on. $2.99 100 g 


29

WHEN YOU BREW THE BEST COFFEE, 

WORD GETS AROUND. 

Huntsville, Muskoka 


100% CERTIFIED • HANDCRAFTED 

TM 


30 

31

Christmas 

eve 

It’s 

Embrace a 

holiday tradition 

Christmas Eve, a truly magical night for family and friends to gather. In Italy, it’s 

made all the more exciting by an annual food tradition – a fish dinner. To celebrate 

this tradition, we’ve come up with a light, Italian inspired menu that centres around 

a simple seafood main course and some tasty vegetarian accompaniments. Speedy 

to cook, and even quicker to disappear off plates, our Mediterranean Frutti di Mare 

makes a healthy, no-fuss choice – even easier if you use Longo’s Original Seafood 

Misto, a ready-to-go mix of mussels, shrimp and clams. Round off the evening with 

a few Killer Brownie Truffles, a sinful treat from our in-store bakery. Then put some 

carols on, pour yourself a drink and start dreaming of overnight snow. 


Available in the Kitchen. 

Original Seafood misto ready 

to cook at home. Available in 

the Seafood department. 



Pairing: It’s not necessary to stick with white 

wine for seafood pairings, but the addition of 

the feta cheese in this dish calls for a crisp wine 

with sharp acidity. Impress your guests by pairing 

this dish with the 2011 Sauvignon Blanc from 

Creekside Estate Winery. Available at Corks Beer 

& Wine Bar and direct from the winery. 


32 


Chock full of delicious seafood, this dish can 

be enjoyed on its own with Longo’s crusty 

bread or served over top the pilaf (recipe on 

page 34) to enjoy the full-flavoured sauce. 


2 tbsp (30 mL) Longo’s extra virgin olive oil 

1 small onion, diced 

4 cloves garlic, minced 

Half each green and red peppers, 

finely diced 

2 tsp (10 mL) Longo’s dried oregano 

1/2 tsp (2 mL) Longo’s dried basil 

1/2 cup (125 mL) dry white wine 

1 can (28 oz/796 mL) Longo’s crushed 

tomatoes 

1/2 cup (125 mL) crumbled feta cheese 

1 pkg (907 g) mussels, rinsed 

1 lb (454 g 31-40 count) large shrimp, 

peeled and deveined 

1 lb (454 g) littleneck clams 

2 tbsp (30 mL) chopped fresh Italian parsley 

In a large, wide, shallow saucepan, heat oil 

over medium heat and cook onion, garlic, 

peppers, oregano and basil for 8 minutes or 

until softened and starting to become brown. 

Stir in wine and bring to a simmer, stirring for 

2 minutes. Stir in tomatoes and feta and simmer 

for about 20 minutes or until thickened. 

Add mussels, shrimp and clams and stir to 

coat well with sauce. Cover and cook for 

15 minutes or until mussels and clams are 

opened. Discard any that are closed. Sprinkle 

with parsley to serve. 


Tips: Look for Longo’s Seafood Misto in the 

seafood department, which is a 2-lb bag that 

includes mussels, shrimp and clams ready to 

stir into the sauce. You will need 2 bags for 

this recipe. 

You can also buy the sauce in Longo’s 

Kitchen and put it together even faster if time 

is a worry. 

If using shellfish out of the shell, cook for 

about 5 minutes in the sauce. 



767 mg sodium 


33

Perfect pilaf 

This unique combination of pasta, rice and 

bulgur is the perfect pairing to enjoy with a 

variety of dishes such as seafood, stir-fries or 

alongside meats and sauces. 



2 shallots, finely chopped 

1/4 cup (60 mL) chopped fresh parsley 

1 large clove garlic, minced 

1/2 cup (125 mL) broken spaghettini or cap 

pelini pasta (about 1-inch [2.5 cm] 

pieces) 

1/3 cup (75 mL) each bulgur and long 

grain rice 

2 cups (500 mL) vegetable broth 

Pinch each salt and pepper 

2 tbsp (30 mL) chopped fresh basil 

In a large nonstick skillet, melt butter over 

medium heat and cook shallots, 2 tbsp (30 

mL) parsley and garlic for about 3 minutes or 

until softened. Stir in pasta, bulgur and rice 

and cook, stirring for about 5 minutes or until 

starting to brown. 

Add broth, salt and pepper and bring to a boil. 

Reduce heat to low, cover and simmer for 

about 20 minutes or until rice is tender and 

liquid is absorbed. Fluff with a fork to serve 

and stir in basil and remaining parsley. 


Per serving: 137 calories; 3 g protein; 4 g fat; 


Wild mushroom tatin 

Baking the pastry on top gives you the crisp 

puff pastry texture that becomes the bottom 

when served. With fresh-dressed arugula on 

top, this dish will make any vegetarian happy 

to enjoy a special meal during the holidays. 


4 oz (125 g) chanterelle mushrooms 

4 oz (125 g) hedgehog mushrooms 

4 oz (125 g) black trumpet mushrooms 

1 pkg (12 oz/340 g) Longo’s chef’s mix 

mushrooms 


4 green onions, thinly sliced 

2 stalks celery, finely chopped 


3 sprigs fresh Longo’s thyme 

1 tbsp (15 mL) Western Family 



1 cup (250 mL) vegetable broth 

Half 400 g pkg puff pastry 

1/4 cup (60 mL) Longo’s pine nuts 

2 cups (500 mL) Longo’s baby arugula 

2 tbsp (25 mL) Longo’s Signature Gold 

Label Balsamic Vinegar 

1/4 cup (60 mL) Longo’s original goat 

cheese, crumbled 

Combine chanterelle, hedgehog and black 

trumpet mushrooms, breaking up larger ones. 

Remove stems from shiitake mushrooms in 

chef’s mix; slice all mushrooms and add to bowl. 

In a large nonstick skillet, heat oil over 

medium-high heat and cook mushrooms, 

onions, celery, garlic and thyme for about 15 

minutes or until softened and browned. Stir in 

flour, salt and pepper to coat. Add broth and 

bring to a simmer. Cook, stirring, for about 2 

minutes or until thickened. Remove from heat. 

Roll out puff pastry to fit top of 9-inch (23 cm) 

round cake pan; set aside. Scrape mushroom 

mixture pan and sprinkle with pine nuts. Place 

puff pastry on top and bake in 425°F (220°C) 

oven for about 20 minutes or until golden 

brown and puffed. 

Turn out onto large platter. In a bowl, toss 

arugula with balsamic and place on top of 

mushrooms and sprinkle with goat cheese 

before serving. 

Makes 6-8 servings. 

Per serving: (1/8 th of recipe) 250 calories; 



Tip: When chanterelle, hedgehog and black 

trumpet mushrooms are not available substitute 

1 pkg (12 oz/340 g) Longo’s chef’s mix 

mushrooms. 


34 

“Unique flavours and textures of exotic mushrooms jazz up any 

dish and provide an interesting alternative to the common button 

mushroom.” Joe, Produce Expert, Longo’s Leaside 


35

Relax before the big day with the help of Longo’s. 

Our Holiday Helpers will take the load off so that you 

can spend less time in the kitchen and breathe in the 

glorious scent of Christmas Eve. 

Great 

Recognize 

Taste! 

JOIN OUR CONVERSATION AT: 

Dr. Oetker Canada 

NEW! 

Generously topped with lightly 

seasoned chicken, red & green 

bell peppers, mozzarella & cheddar cheese. 

NEW! 

Topped with mouth-watering pepperoni, 

classic pesto, tangy cherry tomatoes 

& mozzarella cheese. 

Vegetable tray 

Our assorted veggie tray is freshly prepared for the perfect 

pre-meal bite. Starting at $7.99 each. 

Fresh shrimp platter 

Quick, easy and artful – that’s our classic shrimp platter, an 

ideal kick-off to the evening’s seafood. Perfect with a little 

cocktail sauce and dill. $15.99 each 350 g tray 

Premium dessert 

Shirriff Puddings & Pie Fillings 

Visit us at oetkermoments.ca 

Mousse 

Quality is the best recipe 

OFF-PACK DESIGN FILE Picked up from: 903607 Longos Tribute Ad Fall 2011 

Project Name: 909976 Longos Exp Mag Ad 2012 Designer: TI/KJ 

Docket: 909976 Date: Sept. 19, 2012 Die: 8”w x 5.125”h 

File Name: Longos_exp_mag_ad2.ai 

Printer: Longos 

Print Type: TBD 

CLIENT 

APPROVAL 

Changes 

Process 

2 

FINAL 

APPROVED □ 

REVISIONS REQ. □ SIGNATURE: DATE: 

Schawk Creative Inc. 2229 Drew Rd., Mississauga, ON L5S 1E5 905.678.1311 905.678.9334 


Killer brownie truffles 

It’s Christmas – you deserve it. Treat the family to a sweet 

ending with a selection of our dense and intensely chocolatey 

Killer Brownie Truffles. Don’t forget to leave one for Santa! 

$8.99 12pk box 

Fruit tray 

No light dessert table is complete without a refreshing 

fruit platter, a colourful table piece and the perfect 

counterbalance to dessert. Starting at $9.99 each. 


36 

37

Barilla Ad 

Christmas 

The perfect Christmas dinner 

It’s Christmas Day and the kitchen is heavy with expectation. 

Every inch of counter space is covered with something for 

the feast; Grand Marnier for the cake, a pan for the roast and 

enough clementines to fill an army of Christmas stockings. 

But if you follow our Christmas shortcuts, we guarantee 

you’ll be able to plan your Christmas celebration to perfection 

and still save time for champagne and carols. We’ll show you 

three gravy recipes to complement your roast, delectable 

sides that can be ready ahead of time, and a show stopping 

dessert. The only difficult thing is not dipping your finger in 

the yule log every time you pass the fridge. 



38 

39

Shiitake, soya and 

ginger cream sauce 

Pairing: Peller Estates 2010 Private 

Reserve Gamay is a light to medium 

bodied red with food-friendly acidity 

and earthy notes of black tea and red 

berry. It will partner wonderfully with 

this interesting sauce. Available at the 

Wine Shop and Aisle 43. 

Impressiveroasts 

It’s time for lashings of rare, velvety beef 

drizzled in one of our three gorgeous gravy recipes. 

Which will you choose? Longo’s Prime Rib 

Roasts are “AAA” grade, sourced from Canada, 

aged a minimum of 21 days and exceptionally 

easy to carve. Juicy Beef Tenderloin is guaranteed 

to be melt-in-the-mouth tender with 

spectacular leftovers, and Strip Loin Roast is 

a succulent, elegant roast with a nice beefy 

flavour. Whichever you choose, a big hunk of 

mouth-watering roast beef is surprisingly easy 

to cook and oh so impressive. 

Risto, Meat Expert, 

Longo’s Leaside 


40 

Grainy mustard, thyme 

and white wine sauce 

Pairing: If you want to continue the white wine 

theme, go for something full bodied and oaked 

like the 2010 Trius ‘Barrel Fermented’ Chardonnay. 

This rich, spicy wine will stand up nicely to the rich 

flavours of the roast. Available at the Wine Shop 

and Aisle 43. 

Hazelnut brown 

butter sauce 

Pairing: Why not try a dark and 

nutty brew like Wellington County 

Dark Ale? Its complex nutty finish 

will go nicely with the richness of 

the butter and hazelnuts. Available 

at Corks Beer & Wine Bar and 

select LCBO stores. 

The perfect roast 

For the perfect premium oven roast try 

these roasting guidelines for a delicious 

succulent roast everytime: 

Season roast and place in a shallow roasting 

pan on a rack. Oven sear in preheated 

450°F (230°C) oven for 10 minutes. Reduce 

heat to 275°F (140°C) and roast to desired 

doneness using meat thermometer to 

check doneness. Remove from oven when 

5°F (3°C) below finished temperature and 

cover loosely with foil and let rest at least 

15 minutes before carving. Medium Rare 

145°F (63°C). Medium to Well Done 160°F 

(71°C). Guideline provided by Canada Beef. 

Shiitake, soya and ginger cream sauce 

This sauce will lend a touch of Asian flair to 

your roast. The earthiness of the soy sauce 

and shiitakes work wonderfully with the beef. 


2 tbsp (30 mL) unsalted butter 

1 tbsp (15 mL) finely chopped fresh ginger 

1 tbsp (15 mL) finely chopped garlic 

2 cups (500 mL) finely sliced shiitake 

mushrooms 

2 cups (500 mL) finely sliced brown 

mushrooms 

3 tbsp (45 mL) soy sauce 


1/2 cup (125 mL) finely sliced green onions 

Remove excess fat from roasting pan; add 

butter, ginger and garlic and cook over medium 

heat for 1 minute. Add shiitake and brown 

mushrooms and 1/4 cup (60 mL) water to 

pan; cook mushrooms about 10 minutes, or 

until softened, while scraping up brown bits 

from pan. Add soy sauce, cream, green onions 

and 1/4 cup (60 mL) water and simmer over 

medium-high heat about 4 minutes or until 

lightly thickened. 

Makes 2-½ cups (625 mL). 

Per serving (2 tbsp/30 mL): 56 calories; 



Hazelnut brown butter sauce 

Try something different this year and elevate 

your roast to gourmet status with this delicious 

sauce. It can be drizzled directly on the 

meat or served alongside. 


1 cup (250 mL) unsalted butter 

1 cup (250 mL) coarsely chopped Longo’s 

dry roasted hazelnuts 

2 tsp (10 mL) coarsely chopped Longo’s 

fresh sage 


1/4 tsp (1 mL) freshly ground black pepper 

1/3 cup (75 mL) Frangelico (hazelnut 

flavoured liqueur) 


2 tbsp (30 mL) finely chopped fresh parsley 

In a saucepan, melt butter over medium heat. 

Gently whisk butter until it begins to brown— 

be patient. Do not burn butter but make sure it 

browns. Once butter has melted, it will begin 

to foam; continue whisking to incorporate foam 

into the clear part of the butter. The foam will 

eventually subside slightly. 

Once the mixture has a nutty brown colour, remove 

from heat. Carefully whisk in hazelnuts, 

sage, salt, pepper, Frangelico and whipping 

cream until well combined. 

Just before serving, heat through over medium 

heat for 3 minutes, whisk in parsley and serve. 

Makes 2 cups (500 mL). 




Tip: If desired, deglaze any browned bits and 

drippings from roasting pan and add to sauce 

to enhance the flavour. 

Grainy mustard, thyme and white 

wine sauce 

The zesty nature of this sauce makes it a 

wonderful accompaniment to the roast. The 

mustard and wine partner perfectly with the 

succulent richness of the beef. 


1/2 cup (125 mL) unsalted butter 

2 tbsp (30 mL) finely chopped Longo’s 

fresh thyme 

2 tsp (10 mL) Western Family all-purpose 



1/4 cup (60 mL) grainy mustard 

1-1/2 cups (375 mL) dry white wine 


1/4 tsp (1 mL) freshly ground black pepper 

Remove excess fat from roasting pan; add butter, 

thyme, flour, salt and mustard. Whisk over 

medium heat for 1 minute to combine. Whisk 

in white wine and increase heat to mediumhigh, 

while stirring removed browned bits from 

bottom of pan. Reduce wine for 2 minutes, 

then add cream. Simmer over low heat for 

about 5 minutes or until sauce has slightly 

thickened. Stir in pepper before serving. 






41


Broccolini with lemon 

chili vinaigrette 

This side dish is quick to prepare, full of flavour 

and will please both adults and children 

alike. 


6 bunches broccolini 

2 tsp (10 mL) finely chopped fresh red 

chili pepper 

1 tsp (5 mL) finely grated lemon rind 

2 tbsp (30 mL) fresh lemon juice 



olive oil 

In a large pot of lightly salted boiling water, 

cook broccolini, in batches if necessary, for 

about 5 to 7 minutes or until tender. Drain and 

return to pot. 

Meanwhile, in a small glass jar, stir together 

chili pepper, lemon rind, lemon juice, salt 

and oil. Microwave for 30 seconds to warm 

through. Place lid on jar and shake to mix. Pour 

warm vinaigrette over broccolini and toss to 

coat well. 




120 mg sodium 

Tip: Have the vinaigrette prepared the day 

before so that all that is left is to boil the 

broccolini. 

Celeriac and potato 

horseradish mash 

The addition of celery root to the “old standard” 

of mashed potatoes is a great way to 

add interest. The cream cheese will allow this 

dish to be reheated just before serving. 


4 lbs (2 kg) Yukon Gold potatoes, peeled 

and cubed 

4 lbs (2 kg) celery root/celeriac (about 2), 

peeled and cubed 

1 cup (250 mL) 35% whipping cream 

1/2 cup (125 mL) cream cheese 

1/2 cup (125 mL) unsalted butter 

3 tbsp (45 mL) Longo’s prepared 

horseradish 

1/4 tsp (1 mL) freshly grated nutmeg 

1 tsp (5 mL) salt 

1/4 tsp (1 mL) white pepper 

In a large pot of lightly salted boiling water, 

cook potatoes and celery root for about 40 minutes 

or until tender. Drain well and set aside. 

In same pot, warm cream, cream cheese and 

butter over medium heat. Add potatoes, celery 

root, horseradish and nutmeg. 

Using potato masher, mash until fairly smooth; 

it will not be perfectly smooth. Stir in salt and 

pepper before serving. 




406 mg sodium 

Make ahead: If preparing these potatoes 

ahead of time, place finished mixture in a 

lightly buttered ovenproof glass casserole 

dish. To serve, cover with lid or foil and place in 

a preheated oven for 1 hour to reheat. 

Tips: If serving the potatoes right away, you 

can use milk in place of the cream or a lighter 

cream such as 5%, 10% or 18%. 

To peel celery root, use a chef’s knife and cut 

away the outer knobby skin to expose the 

white, crisp flesh. Then chop as needed. 

White chocolate and Grand Marnier 

cake with orange and raspberry 

macedoine 

Even if your guests are not dessert eaters, 

they will love this cake. It is decadent without 

being over the top and will have you making it 

all year long. 


9 tbsp (135 mL) Grand Marnier liqueur 

6 eggs, room temperature 

3 cups (750 mL)Western Family all-purpose 

flour (plus extra for pans) 

1-1/2 tsp (7 mL) Western Family baking 

powder 

3/4 tsp (3 mL) baking soda 

1/2 tsp (2 mL) ground ginger 

3/4 cup (175 mL) unsalted butter, room 

temperature (plus extra for pans) 

2-1/2 cups (625 mL) granulated sugar 



1 tbsp (15 mL) finely grated orange rind, 

preferably with a rasp 

2 cups (500 mL) Longo’s Organic 

homogenized or 2% milk 

Grand Marnier Icing (see recipe) 

Extra white chocolate for shavings or curls 

Orange and Raspberry Macedoine (see recipe) 

Butter and flour three 8-1/2 inch (23 cm) round 

cake pans; set aside. 

Separate eggs and place egg whites in a small 

bowl; yolks can be saved for another use. 

In a bowl, stir together flour, baking powder, 

baking soda and ginger; set aside. 

In a large bowl, beat butter on high for 1 

minute. Add sugar, salt, 3 tbsp (45 mL) Grand 

Marnier, vanilla and orange rind; beat until 

combined. Add egg whites and beat for 4 

minutes. On low speed, slowly beat in half 

the flour mixture, then half the milk. Beat in 

remaining flour mixture then milk. (Batter may 

appear curdled.) 

Divide batter evenly into 3 prepared pans. 

Bake in centre of preheated 350°F (180°C) 

oven for 35 to 40 minutes or until a toothpick 

inserted in the middle comes out clean. Let 

cool in pans for 10 minutes, remove from pans 

and cool completely. For greater success with 

icing, place cooled cakes in refrigerator for 15 

minutes before covering with icing. 

When cakes are completely cooled, carefully 

drizzle bottom of each layer with 2 tbsp (30 mL) 

Grand Marnier. Place 1 cup (250 mL) of icing 

between bottom and middle layer, and 1 cup 

(250 mL) between middle and top layer. Use 

remaining icing to completely cover cake. 

Garnish the top with white chocolate shavings 

or curls and refrigerate until ready to serve. 

Slice and serve with Orange and Raspberry 

Macedoine (recipe follows). 

Makes 16 to 20 servings. 

Tip: Once the layers are stacked, place 3 long 

wooden skewers through them to secure the 

cake while icing it; remove before icing the top. 

Grand Marnier icing 

The Grand Marnier is what gives this icing its 

wonderful flavour. As a substitute, you can 

always use Cointreau, Triple Sec or an orange 

extract. 

Prep: 10 min 

1 cup (250 mL) unsalted butter, room 

temperature 

1 cup (250 mL) sour cream 

9 cups (2.25 L) icing sugar 

6 oz (170 g) white chocolate, melted 

1/4 cup (60 mL) Grand Marnier 

In a large bowl, beat together butter, sour 

cream and 1 cup (250 mL) icing sugar. Beat in 

melted white chocolate, Grand Marnier and 

remaining icing sugar. Cover and chill in the 

refrigerator about 15 minutes before using. 

Makes 6 cups (1.5 L). 

Per serving (1/20th frosted cake): 

596 calories; 5 g protein; 22 g fat; 93 g 

carbohydrate; 1 g fibre; 138 mg sodium 

Orange and raspberry macedoine 

Macedoine is a fancy name for fresh fruit 

salad. This version lends a colourful and sophisticated 

accompaniment to the cake. 

Prep: 10 min 

2 tbsp (30 mL) Grand Marnier 

2 tsp (10 mL) granulated sugar 

4 navel oranges 

2 cups (500 mL) fresh raspberries 

2 tbsp (30 mL) coarsely chopped Longo’s 

fresh mint 

In a large bowl, stir together Grand Marnier 

and sugar. With a sharp knife, slice top and 

bottoms off oranges to expose flesh, about 

1/4 inch (5 mm). Peel off remaining skin. Slice 

oranges horizontally to make 5 to 6 slices per 

orange. Place in bowl along with raspberries. 

Just before serving, toss fruit together along 

with mint. 


Per serving (1/12 recipe): 46 calories; 




42 

43

Every Christmas cook will welcome a little help in the kitchen. Whether you 

have extra dinner guests or simply prefer to make life easier, our Holiday 

Helpers will add a little zing to your table. 

Festive turkey kit 

If you’re daydreaming of a Christmas 

fairy who will magically prepare 

dinner for you, you will love Longo’s 

Turkey Kit! This all-in-one main 

course includes a slow-roasted 

succulent fresh turkey (4-6 lbs 

cooked), three mouth-watering side 

dishes, gravy and cranberry sauce. 

All that’s left to do is heat and serve. 

Order at the Personal Touch Services 

Counter by December 19th, 5pm. 

$89.99 each kit 

Ravioli made with spelt pasta and 

filled with bok choy & Swiss chard 

Pasta perfection! 

Do as the Italians do and make Christmas dinner a long, 

drawn-out, leisurely affair by including a pasta course or 

side dish. Longo’s offers eight delicious pre-made pastas 

ranging from family favourites such as fettucine alfredo 

to rice gnocchi with tomato sauce, to unique varieties of 

ravioli filled with mushrooms, butternut squash, smoked 

chicken and sage, grilled tomato and asiago, bok choy 

and Swiss Chard, or shells stuffed with meat. 

Find these pastas and many more in Longo’s 

Kitchen and make your holiday meal a hit! 

3 lb tray starting from 

$19.99 each; serves 6 to 8 

Rice gnocchi with tomato sauce 

Side dishes 

Pressed for time? Our chefs are on hand creating exquisite side dishes from the freshest ingredients. From butternut squash 

to bok choy, these 16 side dishes will score you major points with your guests. Available in the Kitchen from December 17th 

‘til Christmas Day. 

Available Kitchen side dishes: 

• Butternut squash (mashed) 

• Sweet potatoes (mashed or cubed) 

• Mashed potatoes 

• Rosemary roasted potatoes 


Rosemary 

roasted potatoes 

Julienne 

vegetable 

medley 

Roasted root 

vegetables 

• Rice with vegetables 

• Steamed rapini 

• Steamed asparagus 

• Steamed vegetables 

• Grilled vegetables 

• Peas & mushrooms 

• Roasted root vegetables 

• Julienne vegetable medley 

• Steamed bok choy 

• Portobello mushrooms 

• Maple roasted sweet potato fries 

• Fennel, figs & cranberries with 

raspberry vinaigrette 

Red velvet yule 

log cake 

Add to the festive spirit with 

this delectable red velvet 

and cream sponge cake, a 

traditional treat that is ready 

to adorn your Christmas table. 

$24.99 each 


44 45

6 

Chaumes 

• From the Southwest region of France 

• A golden soft rind with a supple interior 

Tray chic 

cheese event 

Friday, November 30th, 

2pm–7pm 

Saturday, December 1st, 

11am–4pm 

Cheese is an essential part of Christmas dining. Every cheese enthusiast 

knows that a spectacular cheese board owes as much to aesthetics as it does 

to flavour; light against dark, rounds and wedges, soft and hard… the options 

are endless. Fortunately, Longo’s Cheese Masters are on hand! They have 

chosen 12 unique cheeses with an interesting contrast of textures, tastes and 

shapes so that there is something for every party guest to enjoy. 

7 

Devil’s Rock Creamy Blue 

• Creamy delight from Northern Ontario 

• Sealed in a black wax casing 

Preparing the perfect cheese 

board can be something of an art. 

At this ultra delicious sampling 

event, our Cheese Masters 

will show you how to build 

impressive cheese platters with 

top selections from the 12 

cheeses of Christmas. Don’t miss it! 

1 

Smoked Raclette Brézain 

• November’s Cheese of the Month! 

• Rustic appearance with caramel, nutty undertones 

2 

Fondue 

• Classic velvety alpine cheese 

• Ready to go in a heat & serve pouch 

9 

Château de Bourgogne 

• From the Burgundy region of France 

• A buttery, silk textured, triple 

cream brie 

10 

Brie with Toppings 

• Berry Longo’s Signature Brie, 

topped with blackberries & 

raspberries 

• Fig Longo’s Signature Brie, 

topped with dried 

figs and roasted pecans 

8 

La Baguette 

• A popular choice from France 

• Glossy & rich in a baguette shaped rind 


46 

3 

Merlot Bellavitano 

• Rich and creamy texture 

• Berry and plum notes of merlot 

4 

Point Reyes 

• A creamier blue made with raw milk 

• Certified organic from California 

5 

Scottish applewood 

smoked cheddar 

• From Inverloch farms 

• Creamy premium cheddar 

smoked over applewood chips for 

a distinctly mellow flavor 

Bella Lodi Black Wax Parmesan 

• Made solely on an ancient Italian dairy farm 

• Warm fragrant aroma with a full flavour bite 

11 

12 

Longo’s Brie Brioche 

• Signature brie encased 

in sweet brioche dough 

• Filled with apple cinnamon 

and cranberry 


47

Holidaybrunch 

Recipes worth waking up for 

‘Tis the season . . . for good friends and family to come together and enjoy some late morning merriment. Whether 

you’re looking to kick Christmas morning up a notch or cooking for a crowd of friends, our make-ahead brunch menu 

gives you more time with your guests and less time in the kitchen. We’ve chosen a brunch bake that you can prep 

in advance and pop in the oven, a kid-friendly French toast that can be covered and refrigerated, and the perfect fruit 

accompaniment that can be made the day before. Who says you can’t have fun at your own brunch? 

Chocolate hazelnut–stuffed 

French toast 

Decadent and truly chocolatey, this makeahead 

French toast will have kids and adults 

alike licking their plates and asking for more. 

By making the stuffed French toast ahead of 

time, you can reheat as many as you need for 

family or guests. 


4 eggs 

2/3 cup (150 mL) milk 



1/4 tsp (1 mL) ground cinnamon 


12 slices 1/2 inch (1 cm) thick sliced egg bread 

or challah 

3/4 cup (175 mL) chocolate hazelnut spread 

1 tbsp (15 mL) mini chocolate chips 

(optional) 

Icing sugar 

starbucks 

3 cups (750 mL) Western Family mixed 

frozen berries, thawed slightly 

In a large bowl, whisk together eggs, milk, 

sugar, vanilla and cinnamon. In a large nonstick 

skillet over medium heat, melt 1 tbsp (15 mL) 

of the butter. Dip bread, 1 slice bread at a time, 

into egg mixture to coat both sides; lift out and 

let excess drip off. 

Pan-fry dipped bread in batches for 2 minutes 

on each side or until golden brown, adding 

more butter as necessary. Transfer to a baking 

sheet. (Make ahead: Cover and refrigerate up 

to 24 hours.) 

Spread half the slices of French toast with 

chocolate hazelnut spread and sprinkle with 

chocolate chips, if using. Top with remaining 

bread and place in 300°F (150°C) oven for 

about 15 minutes or until warmed through. 

Cut each in half on the diagonal, dust with icing 

sugar and serve with fruit. 




251 mg sodium 

Tip: Fill the French toast with chocolate hazelnut 

spread, wrap individually and refrigerate 

for up to 1 day. You can reheat as many as you 

need. 

Look for Longo’s new Chocolate Panettone 

or Pandoro and use half, sliced into 1/2-inch 

(1 cm) thick slices and cut in half instead of the 

12 slices of the egg bread. 

Pairing: Why not swap your coffee 

with a beer for brunch? Keefe’s 

Irish Stout from the Granite 

Brewery has wonderful notes of 

both chocolate and coffee, which 

will stand up perfectly to this rich 

chocolatey dish. Available on tap 

at Corks Beer & Wine Bar or for 

purchase at Granite Brewery. 



48 

49

Holiday brunch bake 

When served warm out of the oven, this bake 

will set up your brunch table for guests to 

enjoy easily. You can also bake it ahead then 

cut it into pieces ready to warm through when 

friends arrive. 



1 sweet onion, thinly sliced 

2 tbsp (30 mL) chopped fresh sage 

1 tsp (5 mL) chopped fresh thyme 


3 cups (750 mL) lightly packed fresh 

Longo’s baby greens, chopped 

1 red bell pepper, chopped 

1/4 tsp (1 mL) each salt and freshly ground 

pepper 

1-1/2 cups (375 mL) diced Longo’s black forest 

ham (3.5 oz/100 g) 

1 cup (250 mL) shredded Western Family 

medium cheddar cheese 

6 eggs 

1 can (370 mL) evaporated milk 

In a large nonstick skillet, heat oil over medium 

heat and cook onion for about 10 minutes 

or until softened and starting to brown. Stir 

in sage, thyme and garlic; reduce heat to 

medium-low and cook for 5 minutes. Stir in 

greens, red pepper and half each of the salt 

and pepper; cook, stirring for about 3 minutes 

or until wilted; remove from heat. Stir in ham. 

Spread into lightly greased 10-inch (25 cm) casserole 

dish and sprinkle with cheese; set aside. 

In a bowl, whisk together eggs, milk, and remaining 

salt and pepper. Pour over top of vegetables 

and bake in centre of preheated 375°F 

(190°C) oven for about 30 minutes or until knife 

inserted in centre comes out clean. 




420 mg sodium 

Make ahead: Let cool completely. Cover and 

refrigerate for up to 2 days. Cut into smaller 

pieces to reheat or enjoy at room temperature. 

Clementine and jicama salad 

Crisp and refreshing, this salad accompanies 

brunch perfectly. Look for jicama in the produce 

aisle and be sure to use a knife to peel 

its smooth outer skin, as a vegetable peeler is 

not strong enough. Make this salad the night 

before, along with the other dishes, so all you 

have to do is wake up and pull it out of the 

fridge, ready to serve. 

Prep: 20 min 

10 clementines 

1 small jicama, about 1-1/4 lb/570 g 

Half red bell pepper, finely diced 


1/4 tsp (1 mL) each grated lime and 

clementine rind 

2 tbsp (30 mL) lime juice 

1 tbsp (15 mL) packed brown sugar 

1 small shallot, minced 

1 small clove garlic, minced 

1/3 cup (75 mL) chopped fresh coriander 


Peel 9 of the clementines, chop coarsely and 

place in a large bowl. 

Using a chef’s knife, cut away jicama skin. Slice 

into 1/4-inch (5 mm) thin slices then cut into 

1/4-inch (5 mm) thin strips and add to bowl 

with red pepper; set aside. 

In another bowl, squeeze juice from remaining 

clementine. Whisk in oil, lime and clementine 

rind, juice, sugar, shallot and garlic. Stir in coriander, 

salt and pepper. Pour over clementine 

and jicama and toss gently to coat well. 




23 mg sodium 

Tip: Salad can be covered and made up to 1 

day ahead. Stir well before serving. 

Smart buy: 

Oh my darling, 

clementine 

Christmas wouldn’t be Christmas 

without a sweet bowl of colourful 

clementines, the cheery winter 

staple. Shipped fresh from sunny 

Spain, the Spanish clementine is 

by far the sweetest and juiciest of 

them all, owing its superior size 

and flavour to an ideal climate and 

topography. It’s seedless, easy to 

peel and perfect for a school lunchbox, 

a winter’s afternoon in front of 

a film or–as you see here–a crowdpleasing 

Clementine and Jicama 

Salad. Grab them while you can! 

This seasonal favourite is only available 

from October–January. 

We’ve done the work so you don’t have to! Add variety to your 

special brunch by bringing home these in-store favourites. 


50 

Pumpkin cream cheese 

coffee cake 

When you lay eyes on this delight, you’ll 

know it was meant to be. The smooth 

combination of coffee, pumpkin and 

luscious cream cheese filling will have 

your brunch guests asking for party bags. 

$7.99 each 

Longo’s spiral ham 

Make your brunch memorable with a 

sumptuous spread that includes spiral ham, 

pre-cooked for your convenience. All you 

have to do is re-heat, grab a carving knife 

and slice along the lines. $3.99 lb / $8.80 kg 

Smoked salmon platter 

Treat your guests to the classic combo of 

smoked salmon and cream cheese. It’s the 

partner for our delicious freshly baked bagels 

– sliced, toasted and piled up high. 

$15.99 each 350 g 


51

Make entertaining easy with JANES! 

Visiting should be fun for both guests and hosts. That’s why we love crowd-pleasing recipes like Chicken Pesto Straws 

that can be made with minimal fuss or muss, leaving hosts lots of time and energy to enjoy their guests! 

New 

Year’s 

eve 

It’s a surf ‘n’ turf celebration! 

This December 31 st , why not ring in the New Year with your favourite 

people and a sparkling sit-down dinner? We suggest treating your 

loved ones to the ultimate surf ‘n’ turf feast: a mix of scrumptious 

shrimp, king crab legs and lobster tail paired with top quality steak. 

Our impressive side dishes round out the dazzling dinner, and if you 

still have room, a selection of small desserts can be enjoyed before 

or after the stroke of midnight. Just follow the recipes, use our 

Holiday Helpers and your New Year celebration will be in 

safe hands. Let the countdown begin! 


Chicken Pesto Straws 

• 2 cups (500 mL) Janes Meal Makers Oven 

Roasted Carved Chicken Breasts, thawed 

(about 1/2 package) 

• 1/2 cup (125 mL) prepared basil pesto 

Find tips for this recipe and add comments at MakeEverydayEasy.com 

• 6 sheets phyllo pastry (at least 12"/30 cm 

by 16"/40 cm), thawed if frozen 

• 2/3 cup (150 mL) sliced roasted red peppers 

• 1/3 cup (75 mL) olive oil (approx.) 

Preheat the oven to 425°C (220°C). Line a large rimmed baking sheet with parchment paper. 

Toss the chicken with the pesto until well coated. Lay a sheet of phyllo out on a clean work surface 

with the short end closest to the edge. Use a pastry brush to lightly coat with oil. Arrange a row 

of roasted pepper slices about 2" (5 cm) from the closest (short) end; top with a thin row of coated 

chicken pieces. Fold the phyllo over the filling and roll into a tight log. Cut the log into 4 equal 

pieces. Transfer to the prepared baking sheet. Repeat with remaining ingredients to make about 

24 straws. Bake for 13 to 15 minutes or until golden. Let stand for 5 minutes before serving. 

52 

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Looking for simple chicken and fish recipes for parties, 

lunches, family dinners and delicious snacks? 

MakeEverydayEasy.com has dozens of great 

ideas including this Seven Layer Fish Taco Bowl. 

53

Arugula and roasted pear salad 

with fennel seed dressing and 

pomegranate seeds 

Visually arresting, this salad is also a veritable 

smorgasbord of flavours. It boasts 

the sweetness of caramelized pears, the 

heady perfume of fresh and dried fennel, 

as well as the refreshing overtones of 

freshly squeezed orange juice. 


4 small ripe pears 

3 tbsp (45 mL) canola oil 

2 tbsp (25 mL) orange juice 

2 tbsp (25 mL) Longo’s liquid honey 

8 cups (2 L) Longo’s baby arugula or 2 

bunches 

1 cup (250 mL) chopped fennel 

1/3 cup (75 mL) pomegranate seeds or 

dried cranberries 

Fennel Seed Dressing: 

3/4 tsp (4 mL) fennel seeds 

1 shallot, minced 

1 tbsp (15 mL) finely grated orange rind 

2 tbsp (25 mL) orange juice 

1 tbsp (15 mL) red wine vinegar 

1 tsp (5 mL) Western Family Dijon 

mustard 



olive oil 

Peel, halve and core pears. Place, cut side 

up, in an 11 x 7-inch (2 L) glass baking dish. 

In a small bowl, whisk together oil, orange 

juice and honey. Brush over top of pears. 

Roast in centre of preheated 425ºF (220ºC) 

oven, basting once, for about 40 minutes 

or until caramelized and tender. Let cool in 

pan. (Make ahead: Pears can be refrigerated, 

covered, for up to 24 hours.) 

Dressing: In a small skillet, toast fennel 

seeds over medium heat, shaking pan often, 

for 2 minutes. Transfer to a small bowl. 

Using the back of a spoon, or mortar and 

pestle, crush seeds. 

In a small bowl, combine crushed fennel 

seeds, shallot, orange rind and juice, 

vinegar, mustard, salt and pepper. In a thin, 

steady stream, gradually whisk in olive oil 

until emulsified. 

Place arugula, fennel and pomegranate 

seeds in a large bowl. Pour three quarters 

of dressing over top. Toss gently until salad 

is well coated. Arrange on 8 plates. Slice 

pear halves into quarters. Top each serving 

with an equal number of pear slices. Drizzle 

remaining dressing over pears. 




100 mg sodium 


54 

Mojito butter dipping sauce 

for seafood 

This sublime dipping sauce is reminiscent 

of the refreshing drink that hails from 

Cuba— although there is actually quite 

a bit of debate about the origins of the 

mojito! Whatever its genesis, this lime and 

mint-kissed butter sauce will win fast raves 

from guests and family alike. It’s perfect for 

shrimp, lobster or crab. 


2 tbsp (25 mL) finely grated lime rind 

3 tbsp (45 mL) freshly squeezed lime 

juice 

2 tbsp (25 mL) white rum 

2 tsp (10 mL) granulated sugar 


fresh mint 

2/3 cup (150 mL) unsalted butter, room 

temperature 

Combine lime rind and juice, rum, sugar 

and 2 tbsp (25 mL) of the mint in a small 

saucepan. Bring to a boil. Boil for 1 minute. 

Reduce heat to low. Whisk in butter, one 

tablespoon (15 mL) at a time, allowing it 

to incorporate before whisking in the next 

addition. After the last tablespoon has been 

whisked in, remove from heat. Whisk in 

remaining chopped fresh mint. Serve warm. 

Makes 2/3 cup (150 mL). 

Per serving (1 tbsp/15 mL): 121 calories; 0 

g protein; 12 g fat; 1 g carbohydrate; 



55

Surf ‘n’ Turf 

We have a great selection of surf ‘n’ turf and entertaining 

solutions available for all hosts entertaining at home on New 

Year’s Eve. Ask one of our Meat or Seafood Experts for helpful 

tips and advice. 

Special occasions require special 

touches, so we’ve selected a few sweet 

and savoury treats that can be purchased 

in-store and laid out last minute. 

Making the cut 

“Here at the Meat Department, we’re ready to 

answer your dinner party questions, cut your steaks 

to size or bacon wrap them on request. Our juicy 

beef tenderloin is about as good as it gets. Whether 

you grill it as a whole roast or cut it into steaks, it 

will be tender and flavourful and won’t need much 

seasoning. Strip loin medallion, another popular 

cut, is more economical and when cut thick can 

produce mouth-watering results. Top sirloin is the 

most economical choice, packed with flavour and 

best marinated 8 to 24 hours before grilling. Or if 

you’re inviting guests who prefer poultry, treat them 

to a Turkey Tornado—a turkey medallion wrapped in 

bacon.” 

Carlo, Meat Expert, 

Longo’s Rutherford 

Antipasto bar tray 

Bring the flavours of the Mediterranean 

to your table. This flavour-packed tray 

features bite-sized chunks of Greek 

feta, fresh garlic and peppers, provolone 

cubes, and black and green olives. New 

and exclusively for Longo’s $19.99 each 

900 g pkg 

For the perfect steak, season with your favourite seasonings. Grill, panfry 

or broil over medium-high heat, turning once. Cook to 145°F (63°C) for 

medium-rare or until desired doneness. 


56 

Green bean, carrot and shallot 

medley over rice with 

tarragon-mustard vinaigrette 

Ring in the New Year with this spectacular 

recipe. The rice serves as a luscious bed for 

the vegetables, which are themselves topped 

with a piquant and herby dressing that highlights 

their tender sweetness. 


1 cup (250 mL) long grain & wild rice mix 

1-1/4 tsp (6 mL) salt 


7 shallots, peeled and halved 

4 carrots, thickly sliced 

1-1/4 lb (550 g) fresh French green beans, 

trimmed and halved 

1/2 cup (125 mL) chicken broth 

Tarragon-Mustard Vinaigrette: 

1 shallot, minced 

2 tbsp (25 mL) sherry vinegar 

1 tbsp (15 mL) Western Family Dijon 

mustard 


fresh tarragon (or 1 tsp [5 mL] dried 

tarragon) 



In a large saucepan, bring 2-1/2 cups (625 mL) 

water to a boil. Stir in rice and 1 tsp (5 mL) of 

the salt. Reduce heat; simmer, covered, for 

25 minutes or until water is absorbed and rice 

is tender. 

Tarragon-Mustard Vinaigrette: Meanwhile, in 

a small bowl or glass measure, combine shallot, 

vinegar, mustard, tarragon, salt and pepper. 

In a thin gradual stream, slowly whisk in olive 

oil until emulsified. 

(Make ahead: Vinaigrette can be refrigerated in 

an airtight container for up to 5 days. Re-whisk 

to combine.) 

When there is about 15 minutes left for the 

rice to cook, prepare the vegetables. In a large 

skillet, heat oil over medium heat. Add shallots 

and carrots; cook, stirring, for 5 minutes or until 

slightly softened and golden. Add green beans 

and remaining 1/4 tsp (1 mL) salt; cook, stirring, 

for 2 minutes. Pour in chicken broth. Bring 

to a boil; cover and cook for 7 minutes or just 

until green beans are tender and bright green. 

Transfer rice to serving bowl. Mound vegetable 

mixture over top of rice. Drizzle with vinaigrette 

and toss gently until well coated. 




572 mg sodium 

Shell shockingly good! 

“We’re on hand to help you surprise your loved 

ones with an intimate seafood feast. Come and load 

up on black tiger shrimp; raw, shell-on, easy peel 

and cooked in as little as 3 minutes. Or grab some 

pre-cooked, frozen king crab legs – the most regal 

of seafood. We’ll also chat to you about our frozen, 

snap-and-eat lobster claws, wild caught from pristine 

coastal waters and surprisingly easy to open. For the 

ultimate shellfish extravaganza, go for a combination 

of all three and serve with Mojito Butter Dipping 

Sauce” (recipe on page 54). 

Clara, Seafood Expert, 

Longo’s Bathurst 

Steam your cooked seafood once you get home by bringing about 1 inch 

(2.5 cm) of water to simmer in a large shallow pot and placing a steamer 

basket inside with seafood. Cover and steam until seafood is hot. 

Signature mixed nuts 

Prepare your best bowls and go nuts! Our 

signature nut blend has a wow factor that 

will have your party guests hooked. 

$3.99–$8.99 each 325 g–350 g pkg 

Small baked desserts 

A good host never forgets dessert – 

even if the main course is of epic proportions. 

Keep a selection of our small 

baked desserts on hand for those with 

a sweet tooth. $3.49–$3.99 each 


57 57

C 

M 

Y 

CM 

MY 

CY 

CMY 

K 

Enjoy all of the holidays with Gay Lea Real Whipped Cream – Half The Fat. 

For holiday recipe ideas and more, visit GayLea.com. 

5200 Orbitor Drive, Mississauga, Ontario L4W 5B4 ® REGISTERED TRADEMARK OF GAY LEA FOODS CO-OPERATIVE LTD. 


1910 Yonge St., Toronto, ON 

T: 416 484-1959 

APPROVALS: 

CLIENT: Gay Lea TRIM: 8" x 5.125" PUBLICATION: Longo’s 

JOB #: GL-1031-L LIVE: 7.5” x 4.625” 

DESCRIPTION: 4C 1/2 Horz BLEED: 8.25” x 5.375” INSERTION DATE: 

ACCOUNT DIRECTOR: CREATIVE DIRECTOR: WRITER STUDIO MANAGER: 

APPROVED 

Impress Your Guests Today! 

Add a touch of flair and flavour to your table with Clover Leaf Entertainers. 

Find them on display or in the canned seafood 

section of your favourite Longo’s store 

Zesty Crab Spread 

Ingredients 

1/2 pkg (250 g) light cream cheese, softened 

1/4 cup (50 mL) light sour cream 

2 tsp (10 mL) lemon juice 

1 tsp (5 mL) horseradish 

1 clove garlic, minced 

1 can (120 g) Clover Leaf Crabmeat 15% leg meat, drained 

1/3 cup (75 mL) finely diced red or green pepper 

Minced fresh parsley or paprika (optional) 

Preparation Instructions 

1. In a small bowl beat cheese, sour cream, lemon juice, horseradish and 

garlic until smooth. Flake the crabmeat into bowl; stir in red pepper and 

mix until well blended. 

2. Spoon into serving dish. Cover and refrigerate. 

3. Uncover at time of serving and sprinkle with chopped parsley or paprika. 

4. Serve with crackers, sliced baguette, snow peas or endive leaves. 

58 

To make entertaining easy and delicious, visit cloverleaf.ca for mouthwatering 

Clover Leaf Entertainers recipes.

Holiday 

gift ideas! 

It’s gift-giving season, which requires plenty of fresh inspiration! Here are a few of the gifts we LOVE, 

whether they are a stocking stuffer, a token of thanks or from an office Secret Santa. With this range 

of culinary tools and edible treats at varying budgets, you’ll be able to cross a few names off your list. 

Gifts 

for under 

$10 

For the Italy obsessed 

Longo’s Signature Pandoro has a 

distinctive, pretty star shape and 

comes in a beautiful box, making 

it ideal for holiday gift giving. 

Il Pandoro $8.99 750 g pkg 

For the diligent hostess 

Keep your favourite dip as cold 

as the weather outside with this 

beautiful two-piece porcelain set. 

Cold Dip Server $8.99 each 

For the 

passionate cook 

Cooks will love our extra 

virgin oil, luxuriously 

infused with the essence 

of white truffles. It’s 

beautiful drizzled over 

warmed bread or added 

to steak, pasta, risotto 

or fish. Longo’s White 

Truffle Flavoured Extra 

Virgin Olive Oil $9.99 

100 mL bottle 


60 

Gifts 

for under 

$20 

Gifts 

for under 

$30 

For the cheesiest person 

on your list 

How about gifting an award-winning 

cheese? This cheddar is left to mature 

deep in the caves at England’s Wookey 

Hole, resulting in a full-bodied flavour. 

Wookey Hole Cave Aged Cheddar 

from England $19.99 each 

For the party planner 

Those who love to entertain will be 

excited to display their next cheese 

board complete with the correct 

knives. Set of 5 Cheese Knives 

$24.97 box set 

For the foodie who 

has everything 

Offer the unique gift of fruit shaped 

Scottish mature cheddar. It comes 

all the way from Inverloch Farms in 

Scotland and is blended with special 

liqueurs such as pear schnapps 

and highland liqueur. Gigha Fruit 

Cheese $16.99 each 

For the sweet tooth 

Make a chocoholic’s day with a 

heavenly basket of Fererro Rocher, 

Toblerone, Lindt, Godiva and more. 

Longo’s Gift Basket $29.99 each 

For the 

kitchen 

connoisseur 

Why not gift our finest Gold balsamic? 

It’s barrel aged for a minimum of 10 

years, 100% natural and has a sweet, 

aromatic flavour. Longo’s Signature 

Gold Balsamic $19.99 250 mL bottle 

For the green 

thumbed 

Plant gifts are a great 

way to bring the 

outdoors in. Offer 

an Ardisia Topiary in 

Seasonal Ceramic 

pot with long lasting 

berries. Grown 

exclusively for Longo’s. 

Ardisia Topiary 

$29.99 each 

Bake some 

memories 

For the Creamy Filled Chocolate Cupcakes 

recipe and more, visit 

ROBINHOOD.CA 

©/TM/MC/®/MD Smucker Foods of Canada Corp. or its affiliates. 

CREAMY FILLED CHOCOLATE CUPCAKES 

Prep: 20 minutes | Bake: 20 minutes 

Makes: 24 cupcakes | Freezing: excellent 

Cupcake: 

2 cups (500 mL) Robin Hood ® Best 

for Cake & Pastry Flour, sifted 

2 tsp (10 mL) baking soda 

½ tsp (2 mL) salt 

½ cup (125 mL) butter, softened 

2 ¼ cups (550 mL) brown sugar, packed 

3 eggs 

1 ½ tsp (7 mL) pure vanilla extract 

3 oz (84 g) unsweetened chocolate, 

melted and cooled 

1 cup (250 mL) sour cream 

1 cup (250 mL) boiling water 

24 baking cups 

Icing: 

1 cup (250 mL) Crisco ® All 

Vegetable Shortening 

6 cups (1.5 L) icing sugar 

½ cup (125 mL) milk 

1 tsp (5 mL) pure vanilla extract 

1. Preheat oven to 350°F (180°C). Line cupcake pans with 24 baking cups. 

2. Cupcake: In a large bowl, combine flour, baking soda and salt. 

Set aside. 

3. In a separate bowl, using an electric mixer, beat butter. Add brown sugar 

and eggs, beating until light and creamy, about 3 minutes. Beat in vanilla 

and cooled chocolate. Add reserved dry ingredients to chocolate mixture 

alternately with sour cream, beating on low speed just until batter is 

smooth. 

4. Stir in boiling water (batter will be thin). Pour batter into prepared baking 

cups. 

5. Bake in preheated oven 18-20 minutes or until a toothpick inserted in 

centre of cupcake comes out clean. Cool on wire racks in pans, 

20 minutes. 

6. Icing: Beat shortening, 3 cups (750 mL) icing sugar, milk and vanilla, 

5 minutes. Add remaining icing sugar 1 cup (250 mL) at a time, beating 

for 1 minute after each addition. If icing is too thick, thin out with 1 tbsp 

(15 mL) milk at a time. 

7. Assembly: Using a melon baller, apple corer or a sharp paring knife, 

scoop out about 1” (2.5 cm) round and 1” (2.5 cm) deep of cake from 

the top of each cupcake. Fill the hole with the prepared icing and then 

continue to ice the tops of the cupcakes. Decorate with sprinkles.

We deliver more 

best friend time. 

Natural goodness 

Gelatine free, no artificial colours or flavours 

Proudly Canadian 

100 % owned by dairy farmer cooperatives 

The new way to say yogurt 


Because you have better things to do. 

by 


62 

iogo.ca 1

family holiday 

Free * 

Longo’s Signature 

panettone festive 

cake with every 

family holiday 

meal deal. 

$ 

14 99 


Purchase 1 kg rotisserie chicken with any two side 

dishes and receive a free Longo's Signature panettone 

Free * 

rotisserie chicken 

roasted potatoes 

*Offer 64 effective from November 2 – December 31, 2012. 

rice vegetables 

medley 

steamed vegetables 

Longo's Signature panettone 

Valued at $5.49. Limited time offer.

2012_holiday_magazine_lo - Longos.com

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